Hearty Beef Barley Soup (Printer-friendly)

Wholesome mix of beef, barley, and vegetables simmered to a comforting warmth for cold weather.

# Ingredient List:

→ Meats

01 - 1 ½ lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 large russet potato, peeled and diced
08 - 1 cup frozen peas
09 - 1 can (14.5 oz) diced tomatoes with juices

→ Grains

10 - ¾ cup pearl barley, rinsed

→ Liquids

11 - 8 cups beef broth
12 - 1 cup water

→ Spices & Seasonings

13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - ½ teaspoon ground black pepper
17 - 1 ½ teaspoons salt or to taste
18 - 2 tablespoons chopped fresh parsley (for garnish, optional)

# How-To Steps:

01 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 5 minutes until softened.
03 - Add minced garlic and sauté for 1 minute until fragrant.
04 - Return beef to the pot. Stir in diced potatoes, diced tomatoes with juices, rinsed barley, bay leaves, dried thyme, dried oregano, salt, and ground black pepper.
05 - Pour in beef broth and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, stirring occasionally.
06 - Add frozen peas during the last 10 minutes of cooking. Taste and adjust seasoning as needed.
07 - Remove bay leaves. Ladle soup into bowls and garnish with chopped fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pot so cleanup is a breeze and you spend less time scrubbing.
  • The barley soaks up all the broth and gets plump and chewy in the most satisfying way.
  • It tastes even better the next day when the flavors have had time to settle in together.
02 -
  • Dont skip browning the beef—it creates a deep caramelized layer that flavors the entire pot.
  • If the barley soaks up too much liquid and the soup gets thick, just add more water or broth until it looks right to you.
  • Always remove the bay leaves before serving or someone will bite into one and wonder what went wrong.
03 -
  • If your beef is extra lean, add a tablespoon of butter along with the oil to keep things rich and glossy.
  • Taste the soup halfway through and adjust the seasoning early—it gives the flavors time to marry instead of tasting like an afterthought.
  • For gluten-free guests, swap the barley for brown rice or quinoa and use a certified gluten-free broth.
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