Beef Barley Soup

Why You’ll Love This Recipe

This soup combines the rich taste of slow-cooked beef with the nutty texture of barley and fresh vegetables for a filling, nutritious dish. It’s easy to prepare, freezer-friendly, and ideal for meal prepping. Plus, it offers a wholesome homemade meal with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Stewing beef, cut into bite-sized pieces

• Pearl barley

• Carrots, diced

• Celery, diced

• Onion, chopped

• Garlic, minced

• Beef broth

• Diced tomatoes (canned or fresh)

• Olive oil

• Bay leaves

• Thyme (fresh or dried)

• Salt and pepper

Directions

1. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, then remove and set aside.

2. In the same pot, sauté onions, carrots, and celery until softened.

3. Add minced garlic and cook for another minute.

4. Return the beef to the pot and add beef broth, diced tomatoes, bay leaves, and thyme.

5. Bring to a boil, then reduce heat and simmer covered for about 1.5 hours until beef is tender.

6. Add pearl barley and continue to simmer for 30-40 minutes until barley is cooked.

7. Season with salt and pepper to taste. Remove bay leaves before serving.

Servings and Timing

This recipe serves 6-8 people. Preparation time is about 20 minutes, with a total cooking time of approximately 2 to 2.5 hours.

Variations

• Use vegetable broth and mushrooms to make a vegetarian version.

• Add potatoes or parsnips for extra heartiness.

• Incorporate fresh herbs like rosemary or parsley for added aroma.

• Substitute pearl barley with quinoa or brown rice for different textures.

• Use a slow cooker to brown the beef first, then cook the soup on low for 6-8 hours.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until warmed through. Freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use instant or quick-cooking barley?

Yes, but adjust cooking times as quick-cooking barley requires less time.

Is this soup gluten-free?

Traditional barley contains gluten. Substitute with gluten-free grains like quinoa or rice for a gluten-free option.

Can I use beef stew meat instead of stewing beef?

Yes, any tender beef suitable for slow cooking works well.

How can I make the soup thicker?

Cook uncovered for the last 20 minutes to reduce liquid or mash some vegetables.

Can I prepare this soup in a slow cooker?

Yes, brown the beef first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.

What can I serve with this soup?

Serve with crusty bread, a side salad, or garlic bread.

Can I add other vegetables?

Yes, zucchini, green beans, or peas can be added during the last 30 minutes of cooking.

How long does the soup keep?

It stays fresh refrigerated for up to 4 days.

Can I freeze the soup?

Yes, freeze in airtight containers for up to 3 months.

How do I prevent the beef from becoming tough?

Brown the beef properly and simmer gently; avoid boiling vigorously.

Conclusion

Beef Barley Soup is a nutritious, flavorful, and filling meal perfect for cozy dinners or meal prep. Its combination of tender beef, wholesome barley, and fresh vegetables creates a satisfying soup that’s both comforting and nourishing.