Beef and Barley Soup (Print View)

A warming bowl with tender beef, wholesome barley, and vegetables simmered in rich beef broth.

# What You'll Need:

→ 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 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons olive oil

# Step-by-Step Directions:

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 and adjust seasoning as needed. Serve hot.

# Expert Suggestions:

01 -
  • It fills your kitchen with an aroma that makes people ask what you're making before they even walk in.
  • The barley softens into pillowy pockets of starch while the beef becomes tender enough to break with a spoon—no knife needed.
  • You can make a huge batch and live off it for days, which means less cooking stress when life gets messy.
02 -
  • If you skip the initial browning of the beef, your soup will taste boiled rather than braised—that crust is everything.
  • Don't rinse the pearl barley and then forget to drain it well; excess water dilutes the broth and makes the soup taste weak.
  • Barley continues absorbing liquid even after you stop cooking, so if you're storing leftovers, you may need to add broth when reheating.
03 -
  • Brown the beef in batches rather than crowding the pot; crowded meat steams instead of searing, and you'll lose the whole foundation of flavor.
  • Taste the soup 5 minutes before you think it's done; barley cooks faster or slower depending on age and variety, so timing varies slightly each time.
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