Description
This Hearty Beef and Barley Soup is a comforting and filling dish perfect for chilly days. The tender chunks of beef, hearty barley, and flavorful vegetables come together in a rich broth to create a satisfying and nutritious meal. It’s easy to make and will fill your home with delicious aromas as it simmers!
Ingredients
Scale
- For the Soup:
- 1 lb beef stew meat (cut into bite-sized cubes)
- 2 tablespoons olive oil (for browning the beef)
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup pearl barley (rinsed)
- 8 cups beef broth (preferably low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- Salt to taste (be sure to check seasoning after adding the broth)
- 1 tablespoon Worcestershire sauce (optional, for added depth)
- 1/2 cup frozen peas (optional, but adds nice color and sweetness)
Instructions
- Brown the Beef
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the beef stew meat in batches to avoid overcrowding. Brown the beef on all sides for about 5-7 minutes, then remove it from the pot and set it aside. This step will help develop flavor.
- Sauté Vegetables
- In the same pot, add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients
- Return the browned beef to the pot, and stir to combine with the vegetables.
- Add the barley, beef broth, bay leaves, thyme, rosemary, pepper, and Worcestershire sauce. Stir everything together.
- Simmer the Soup
- Bring the soup to a boil, then reduce the heat to low and cover the pot.
- Let the soup simmer for 1 to 1.5 hours, or until the beef is tender and the barley is cooked through. Stir occasionally and check for seasoning. Add salt to taste as needed.
- Finish the Soup
- About 10 minutes before serving, stir in the frozen peas (if using), and cook until they are heated through.
- Remove and discard the bay leaves.
- Serve
- Ladle the soup into bowls and serve hot. Enjoy with crusty bread or a simple side salad for a complete meal!
Notes
- Make it ahead: This soup actually tastes better the next day as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. Reheat on the stovetop or in the microwave.
- Substitutions: You can substitute other vegetables, such as parsnips or turnips, if you prefer. You can also use chicken broth if you don’t have beef broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Beef and Barley Soup, Hearty Soup, Comfort Food, Soup Recipe, Beef Stew