Beef Barley Hearty Soup (Printable)

Tender beef and pearl barley simmer with vegetables in rich broth for a comforting meal.

# Components:

→ Meats

01 - 1 lb beef stew meat, cut into 1-inch cubes

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 cup potatoes, peeled and diced
08 - 1 cup mushrooms, sliced
09 - 1 cup frozen peas
10 - 1 can (14 oz) diced tomatoes, drained (optional)

→ Liquids

11 - 8 cups beef broth

→ Herbs & Seasonings

12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried parsley
15 - Salt and freshly ground black pepper, to taste
16 - 2 tbsp olive oil

# Method:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute, stirring frequently.
04 - Return the seared beef to the pot. Stir in potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add peas, season with salt and pepper, and simmer uncovered for an additional 20 to 30 minutes until barley and beef are tender.
07 - Remove bay leaves. Adjust seasoning as needed. Ladle into bowls and serve hot.

# Expert Advice:

01 -
  • It fills your whole kitchen with a smell that makes people linger by the stove, asking when dinner will be ready.
  • The barley does something magical as it cooks, becoming creamy and substantial in a way that makes this feel less like soup and more like a hug in a bowl.
  • You can throw it together on a weeknight and let the pot do the work while you fold laundry or read something good.
02 -
  • Don't skip browning the beef—it's the one step that can't be rushed, and it's the difference between adequate soup and something unforgettable.
  • The barley continues to absorb liquid even after cooking stops, so if you're storing leftovers, the soup will be thicker the next day and might need a splash of broth when you reheat it.
03 -
  • Use a Dutch oven if you have one; the heavy bottom distributes heat evenly and the lid fits snugly so the soup simmers without losing too much moisture.
  • Taste as you go in the final minutes rather than seasoning at the beginning—what seems right early on shifts as the flavors develop and concentrate.
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