Hearty Beef and Barley Soup (Printable)

Tender beef and pearl barley simmered with vegetables in savory broth for ultimate comfort in a bowl.

# 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

→ 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

# How-To:

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 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 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 20 to 30 minutes until barley and beef are tender.
07 - Remove bay leaves and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • It's a one-pot wonder that tastes like it took all day, but gets on the table in under two hours.
  • The barley soaks up every bit of that rich beef flavor, becoming almost creamy without any cream at all.
  • It freezes beautifully, so you can make a big batch and have comfort waiting for those gray afternoons.
02 -
  • Don't skip browning the beef—it's the difference between a soup and a soup that tastes like someone actually cared about making it.
  • The barley needs that full hour to soften properly, so don't rush it; undercooked barley is grainy and unpleasant, but done right it's almost creamy.
03 -
  • If your broth is salty, go easy on the added salt at the end—you can always add more, but you can't take it out.
  • The secret to soup that tastes homemade is letting the beef simmer long enough that it's not just tender, but almost falls apart with your spoon.
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