Beef Barley Soup

Introduction

There’s something incredibly comforting about a big pot of Beef Barley Soup simmering on the stove. It’s the kind of dish that fills the house with a rich, savory aroma and brings everyone to the table. I remember the first time I made this recipe—my family was instantly hooked. The tender chunks of beef, the hearty barley, and the vegetables all come together in a delicious, soul-warming bowl of soup. It’s a dish that’s not only satisfying but also deeply nourishing, making it a perfect choice for a chilly evening.

The beauty of Beef Barley Soup is that it’s incredibly versatile and can be made on the stovetop or in a slow cooker. Whether you prefer the quicker stovetop method or the convenience of setting it and forgetting it in the slow cooker, this recipe guarantees a flavorful and hearty meal. Over the years, I’ve made this soup countless times, and it’s become a family favorite, especially during the colder months. The best part is that it’s easy to make and requires just a handful of simple ingredients, most of which you probably already have in your pantry.

If you’re looking for a comforting, satisfying meal that’s packed with flavor and nutrition, this Beef Barley Soup recipe is a must-try. It’s a perfect example of how simple ingredients can come together to create something truly special.

Ingredients

For the Beef Barley Soup:

• 2 pounds stew meat (nicely marbled beef chunks)
• Salt and pepper, to taste
• 2 tablespoons oil (vegetable or olive oil)
• 10 cups water
• 3 mounded tablespoons of good quality beef base
• 3 stalks celery, chopped (about 2 cups)
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 large potato, peeled and shredded (about 2 cups)
• 3-4 large carrots, peeled and shredded (about 2 cups)
• 1 cup pearl barley, rinsed

Instructions

1. Generously salt and pepper the stew meat. Heat the oil in a large stockpot over medium-high heat.
2. When the oil is hot, add about one-third of the meat to the pot. Brown the meat for about 1-2 minutes on one side, then turn it to brown the other side. Once browned on all sides, remove the meat and set it aside. Repeat this process in two more batches. (Do not overcrowd the pan, or the meat will steam instead of browning.)
3. After browning all the meat, return it to the pot. Add 10 cups of water and 3 tablespoons of beef base. Stir well to combine.
4. Add the chopped celery, onions, and garlic to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for about 2 hours, or until the meat is tender and can be easily shredded with a wooden spoon.
5. Once the meat is tender, add the shredded potato and carrots to the pot. Bring the soup back to a boil, then reduce the heat to low. Simmer for another 30-45 minutes, or until the carrots are tender.
6. Add 1 cup of rinsed barley to the pot. Bring the soup to a boil again, then reduce the heat and simmer for an additional 30 minutes, or until the barley is tender and the soup has thickened to your liking.

Slow Cooker Instructions

1. Brown the meat in a large pan according to the stovetop instructions. Once browned, remove the meat and transfer it to a large crockpot.
2. Add 2 cups of water to the pan and bring it to a boil, scraping up all the browned bits from the bottom. Pour this mixture, along with the remaining 8 cups of water, into the slow cooker.
3. Stir in the beef base, celery, onions, and garlic. Cook on low for about 6 hours.
4. After 6 hours, add the shredded potatoes and carrots to the slow cooker and cook for another hour.
5. Add the barley and cook for another hour or so, until the barley is tender and the soup is ready to serve.

Nutrition Facts

• Servings: 6 servings
• Calories per serving: 430 kcal (approx.)
• Carbohydrates: 40g
• Protein: 35g
• Fat: 15g
• Saturated Fat: 5g
• Fiber: 5g
• Sugar: 5g
• Cholesterol: 75mg
• Sodium: 600mg

(Note: Nutritional values are approximate and may vary depending on ingredient substitutions and specific portion sizes.)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 2-3 hours (depending on stovetop or slow cooker method)
• Total Time: 2 hours 15 minutes to 3 hours 15 minutes

How to Serve

• Serve hot in large bowls, topped with fresh parsley for a burst of color and freshness.
• Pair with warm crusty bread for a complete meal.
• If you like a bit of heat, try adding a pinch of red pepper flakes for a subtle kick.
• This soup is also great as a filling lunch or dinner, especially when served with a side salad.

Additional Tips

1. For richer flavor, use bone-in stew meat or add a beef bone to the soup for extra depth.
2. If you prefer a thicker soup, you can mash some of the potatoes directly in the pot to create a creamier texture.
3. To save time, you can prepare the vegetables ahead of time and store them in the fridge for later use.
4. Make sure to rinse the barley before adding it to the soup to remove any excess starch, which can cause the soup to become too thick.
5. If you have leftovers, this soup gets even better the next day as the flavors continue to meld together.

Recipe Variations

• Vegetarian Version: For a vegetarian twist, replace the beef with mushrooms or another plant-based protein, and use vegetable broth instead of beef base.
• Spicy Version: Add a few chopped jalapeños or a teaspoon of smoked paprika to give the soup a smoky, spicy flavor.
• Creamy Version: Stir in a bit of heavy cream or whole milk at the end of cooking for a creamy finish.

Serving Suggestions

• Serve with a simple green salad for a light and refreshing contrast to the hearty soup.
• Enjoy with freshly baked dinner rolls, cornbread, or a slice of garlic bread.
• If you have a bit of leftover soup, it can be served over rice or mashed potatoes for a heartier meal.

Freezing and Storage

• Freezing: Beef Barley Soup freezes wonderfully. Allow the soup to cool completely before transferring it to an airtight container. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and then heat on the stovetop or in the microwave.
• Storage: Store any leftover soup in the refrigerator for up to 4 days. Just be sure to let it cool to room temperature before storing.

FAQ Section

1. Can I use beef stew meat for this recipe? Yes, beef stew meat is perfect for this recipe as it becomes tender and flavorful when simmered for a long time.
2. Can I substitute the barley with something else? Yes, you can substitute barley with quinoa, rice, or even pasta, although the texture will be different.
3. Is this soup gluten-free? Yes, the soup is gluten-free as long as you use gluten-free beef base and ensure the barley is certified gluten-free.
4. How do I make this soup spicy? Add chopped jalapeños, chili powder, or red pepper flakes to suit your taste.
5. Can I use frozen vegetables? Yes, you can use frozen carrots and celery in place of fresh vegetables if you prefer.
6. How do I thicken the soup? If you like a thicker soup, you can mash some of the potatoes or let the soup simmer for a longer time.
7. Can I use a different type of meat? Yes, you can use ground beef, chicken, or turkey, though the texture will be different.
8. How do I know when the barley is cooked? Barley should be soft and tender, but still have a slight chew to it. Taste a few grains to check.
9. Can I make this soup ahead of time? Yes, this soup actually tastes better the next day as the flavors meld. Just reheat before serving.
10. What is the best way to store leftover beef barley soup? Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Conclusion

Beef Barley Soup is a timeless comfort food that’s perfect for any occasion. Whether you’re feeding a hungry family or looking for a satisfying meal on a chilly evening, this recipe delivers hearty flavors and wholesome ingredients. The rich broth, tender beef, and soft barley make it a filling and nutritious dish that will keep you coming back for more. With its flexibility and ease of preparation, this soup is sure to become a regular part of your meal rotation.