Hearty Beef and Barley Soup (Printable)

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

# 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 tsp dried thyme
14 - 1 tsp dried parsley
15 - Salt and freshly ground black pepper to taste
16 - 2 tbsp olive oil

# How to Cook:

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 vegetables are softened.
03 - Add minced garlic and cook for 1 minute, stirring frequently to prevent scorching.
04 - Return beef to the pot. Stir in potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add peas and season with salt and pepper. 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 Advice:

01 -
  • The barley expands into these little pearls of comfort that make the broth feel much more substantial than your average soup.
  • It is a forgiving one pot meal that actually tastes better the next day after the flavors have spent the night getting to know each other.
02 -
  • Barley continues to absorb liquid even after you turn off the heat so you might need a splash more broth when reheating leftovers.
  • Rinsing the barley under cold water before adding it to the pot removes excess starch and keeps the soup from becoming too cloudy.
03 -
  • If the soup gets too thick after sitting stir in a little beef stock or water to loosen the consistency back to your liking.
  • A tiny splash of Worcestershire sauce or balsamic vinegar at the very end can brighten the entire pot and wake up the heavy flavors.
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