Beef Barley Soup is a classic, hearty, and comforting dish that’s perfect for colder months. It’s filled with tender beef, chewy barley, and a variety of vegetables in a rich broth. Here’s a simple and tasty recipe to try:
Beef Barley Soup
Ingredients:
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1 lb beef stew meat or chuck roast, cut into 1-inch cubes (you can also use sirloin)
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2 tablespoons olive oil (for browning)
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1 medium onion, chopped
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2 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1 cup pearl barley (rinse it before using)
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1 (14.5 oz) can diced tomatoes (optional for a little tang)
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6 cups beef broth (you can also use chicken broth if you prefer)
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1 bay leaf
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1 teaspoon dried thyme
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Salt and pepper to taste
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1/2 cup frozen peas (optional for added color and sweetness)
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Fresh parsley (for garnish)
Instructions:
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Brown the beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches (don’t overcrowd the pot) and brown them on all sides. Once browned, remove the beef and set it aside.
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Sauté the vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften.
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Add garlic and seasonings: Stir in the minced garlic and cook for another 1 minute. Add the thyme, bay leaf, salt, and pepper to taste.
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Combine the ingredients: Return the browned beef to the pot. Add the diced tomatoes (if using), beef broth, and rinsed barley. Stir everything together, ensuring the beef and barley are well distributed.
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Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 to 1.5 hours, or until the beef is tender and the barley is cooked through. Stir occasionally and skim off any foam or fat that rises to the top.
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Add the peas: In the last 10 minutes of cooking, add the frozen peas (if using) and let them warm through.
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Adjust seasoning: Taste the soup and adjust seasoning with more salt, pepper, or herbs if necessary.
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Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.
Optional Add-ins & Variations:
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Mushrooms: Add some sliced mushrooms for extra umami.
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Tomato Paste: For a richer, deeper flavor, you can add a tablespoon of tomato paste when sautéing the vegetables.
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Vegan/Vegetarian Version: You can replace the beef with plant-based protein (like lentils or tempeh) and use vegetable broth to make a vegetarian version.
This beef barley soup is incredibly filling and perfect for meal prep! The barley gives it a satisfying texture, and the beef creates a delicious, savory base. Pair it with some crusty bread or a light salad for a complete meal. Let me know if you’d like any adjustments or other suggestions!
