Hearty Beef and Barley Soup

This Beef and Barley Soup has become a beloved staple in our household, especially during chilly Sunday family dinners. My husband couldn’t stop raving about it, claiming it was the best soup he has ever tasted. The combination of tender, slow-cooked beef, chewy barley, and a medley of flavorful vegetables creates a comforting dish that warms both the heart and soul. Perfect for sharing, this recipe is sure to impress your family and friends!

Ingredients:

  • 1 lb beef stew meat, cut into 1-inch cubes (look for well-marbled cuts for tenderness)
  • 1 cup pearl barley (rinsed and drained)
  • 1 large onion, finely chopped
  • 3 medium carrots, diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced (or more for garlic lovers!)
  • 8 cups beef broth (homemade or low-sodium for a healthier option)
  • 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
  • 2 bay leaves (for added depth of flavor)
  • Salt and pepper to taste
  • 2 tbsp olive oil (for browning the meat)
  • 1 cup diced tomatoes (optional, for a pop of color and acidity)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Ingredients: Start by gathering all your ingredients. This makes the cooking process smoother and more enjoyable.
  2. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef stew meat in a single layer (you may need to do this in batches). Brown the beef on all sides, about 5-7 minutes. This step adds a rich flavor to the soup.
  3. Sauté the Vegetables: After browning the beef, add the chopped onion, carrots, celery, and minced garlic to the pot. Sauté for about 5-8 minutes, or until the vegetables are softened and the onions are translucent. Stir occasionally to prevent sticking.
  4. Combine Ingredients: Stir in the rinsed barley, beef broth, thyme, bay leaves, and diced tomatoes (if using). Season with salt and pepper to taste. Bring the mixture to a boil.
  5. Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 1 to 1.5 hours. This slow cooking allows the beef to become tender and the flavors to meld beautifully. Stir occasionally, and add more broth or water if the soup becomes too thick.
  6. Check for Doneness: After an hour, taste the soup. The beef should be tender, and the barley should be cooked through but still have a slight chew. Adjust seasoning, adding more salt, pepper, or herbs as needed.
  7. Serve: Remove the bay leaves before serving. Ladle the soup into bowls, and garnish with freshly chopped parsley for a burst of color and freshness. Serve hot, accompanied by crusty bread or a side salad for a complete meal.

Nutrition Information (per serving, approximately 1 cup):

  • Calories: 250
  • Fat: 10g
  • Carbohydrates: 20g
  • Protein: 20g
  • Fiber: 4g (thanks to the barley and veggies!)


This Beef and Barley Soup is not only delicious but also versatile. Feel free to add in your favorite vegetables, such as peas or green beans, or even a splash of red wine for an extra depth of flavor. It also freezes well, making it an excellent choice for meal prep. Enjoy the warm, comforting flavors that will surely make this dish a family favorite for years to come!

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