Hearty Beef and Barley Soup – A Comforting and Nutritious Family Favorite Recipe

Introduction

This hearty Beef and Barley Soup is a comforting and nutritious meal perfect for chilly days. Made with tender beef, pearl barley, and fresh vegetables simmered in a savory broth, it’s an ideal family favorite that warms and satisfies.

Ingredients

• 1 lb beef stew meat (or chuck roast, cut into small cubes)
• ½ cup pearl barley
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley (for garnish, optional)

Instructions

1. Step 1: Heat olive oil over medium-high heat in a large pot. Brown the beef stew meat in batches until browned on all sides, about 5–7 minutes. Remove the beef and set aside.
2. Step 2: In the same pot, sauté the diced onions, sliced carrots, diced celery, and minced garlic for 5–7 minutes until softened and fragrant.
3. Step 3: Return the browned beef to the pot. Add the beef broth, diced tomatoes, pearl barley, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
4. Step 4: Reduce the heat to low, cover the pot, and simmer for 45–60 minutes until the beef is tender and the barley is cooked through. Stir occasionally to prevent sticking.
5. Step 5: Taste the soup and adjust seasoning as needed. For a thicker consistency, simmer uncovered for an additional 10–15 minutes.
6. Step 6: Serve the soup hot, garnished with fresh parsley if desired.

Tips & Variations

• Add mushrooms, zucchini, or spinach for extra flavor and nutrition.
• Try including beans or leafy greens to boost protein and fiber.
• Use chuck roast or stew meat for the best texture and rich flavor.
• Don’t overcook the barley; it should stay tender with a slight chew.
• If the soup thickens too much, add more beef broth or water to loosen it.
• Let the soup simmer gently to allow flavors to deepen.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker to make this soup?

Yes, brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until beef and barley are tender.

Is pearl barley necessary, or can I substitute another grain?

Pearl barley is preferred for its texture and flavor, but you can substitute with other grains like farro or brown rice. Keep in mind cooking times and liquid requirements may vary.

Hearty Beef and Barley Soup – A Comforting and Nutritious Family Favorite Recipe

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This Hearty Beef and Barley Soup is a comforting one-pot meal featuring tender beef cubes, pearl barley, and a medley of sautéed vegetables simmered in a savory beef broth with herbs. Perfect for chilly days, this nutritious soup is rich in flavor, filling, and ideal for family dinners or meal prep.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 lb beef stew meat (or chuck roast, cut into small cubes)
• ½ cup pearl barley
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley (for garnish, optional)

Instructions

1. Brown the beef: Heat olive oil over medium-high heat in a large pot. Add the beef stew meat in batches and brown on all sides for about 5–7 minutes. Once browned, remove the beef and set aside to maintain the flavorful crust.
2. Sauté the vegetables: In the same pot, add diced onions, sliced carrots, diced celery, and minced garlic. Cook for 5–7 minutes until the vegetables soften and become fragrant, stirring occasionally to prevent burning.
3. Add the broth and seasonings: Return the browned beef to the pot. Pour in the beef broth and diced tomatoes along with their juices. Stir in the pearl barley, dried thyme, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a rolling boil over high heat.
4. Simmer the soup: Reduce the heat to low and cover the pot. Let the soup simmer gently for 45 to 60 minutes until the beef is tender and the barley is cooked through. Stir occasionally to prevent sticking and to evenly distribute flavors.
5. Taste and adjust: After simmering, taste the soup and adjust seasoning if needed. For a thicker consistency, allow the soup to simmer uncovered for an additional 10–15 minutes to reduce the liquid.
6. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley if desired. Serve immediately for a warm, hearty meal.

Notes

• Use chuck roast or beef stew meat for the best texture and flavor.
• Avoid overcooking the barley; it should be tender yet retain a slight chew.
• If the soup becomes too thick, add extra beef broth or water to adjust consistency.
• Simmer the soup slowly to allow flavors to develop deeply.
• Optional variations include adding mushrooms, zucchini, spinach, beans, or other greens to increase nutrient content and flavor.

Keywords: beef soup, barley soup, hearty soup, comforting soup, one pot meal, beef stew, healthy soup