Hearty Beef Barley Soup
There’s nothing quite like a steaming bowl of Hearty Beef Barley Soup to warm you up from the inside out. This dish is pure comfort—tender beef, wholesome barley, and a rich, savory broth loaded with vegetables. It’s the kind of meal that feels like a warm hug on a cold day. Whether you’re meal-prepping for the week or craving something hearty and satisfying, trust me, this one’s a game-changer!
Why You’ll Love Hearty Beef Barley Soup
Versatile: Perfect as a meal on its own or paired with a side of crusty bread.
Budget-Friendly: Uses affordable ingredients like stew meat, barley, and veggies.
Quick and Easy: While it simmers to perfection, most of the work is hands-off!
Customizable: Add your favorite vegetables or swap beef for chicken.
Crowd-Pleasing: A cozy, filling dish that everyone will love, from kids to adults.
Ingredients
Ingredients in Hearty Beef Barley Soup
Here’s what makes this soup so rich and delicious:
Beef Stew Meat: Tender, juicy chunks of beef that melt in your mouth after simmering in broth.
Onion & Garlic: The flavor foundation—savory, aromatic, and essential.
Carrots & Celery: Classic soup veggies that add sweetness and texture.
Tomatoes: Diced tomatoes add depth and a hint of acidity to balance the flavors.
Beef Broth: The key to a rich, flavorful soup base. Go for low-sodium if you prefer to control the salt.
Pearl Barley: The secret to making this soup extra hearty and satisfying.
Bay Leaves & Thyme: These bring out the earthy, comforting flavors in the broth.
Salt & Black Pepper: Essential seasonings to bring it all together.
Olive Oil: Used to sear the beef and build flavor.
Optional Add-Ins: Mushrooms, potatoes, or a splash of Worcestershire sauce for extra depth.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove and set aside.
Sauté the Veggies: In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes until softened, then stir in the garlic.
Deglaze the Pot: Pour in a splash of broth, scraping up any browned bits from the bottom of the pot. This step adds extra flavor!
Add the Tomatoes & Seasonings: Stir in the diced tomatoes, bay leaves, thyme, salt, and pepper.
Simmer with Broth: Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce heat and let it simmer for 45 minutes.
Add the Barley: Stir in the pearl barley and let the soup cook for another 30 minutes until the barley is tender and the beef is melt-in-your-mouth soft.
Adjust Seasoning & Serve: Remove the bay leaves, taste, and adjust the seasoning if needed. Serve hot with fresh bread or a sprinkle of fresh herbs.
Nutrition Facts
Servings: 6
Calories per serving: Approximately 350-400 (varies based on ingredients)
Preparation Time
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
How to Serve Hearty Beef Barley Soup
This soup is a meal in itself, but if you want to elevate it, try these serving ideas:
- With Crusty Bread for dipping into the flavorful broth.
- Topped with Fresh Herbs like parsley or thyme for extra freshness.
- With a Side Salad for a lighter, well-balanced meal.
- Sprinkled with Parmesan Cheese for a savory, cheesy twist.
Additional Tips
- Want it thicker? Let it simmer longer or mash some of the vegetables for a heartier texture.
- Make it in a slow cooker by adding everything except the barley and cooking on low for 6-8 hours. Stir in the barley an hour before serving.
- Freeze leftovers! This soup freezes beautifully—just let it cool completely before storing in an airtight container.
- Swap barley for rice or quinoa if you need a gluten-free option.
- For extra depth, add a splash of Worcestershire sauce or a bit of red wine.
FAQ’s
1. Can I use ground beef instead of stew meat?
Yes! Brown the ground beef first, drain any excess fat, and continue with the recipe as written.
2. How do I make this in an Instant Pot?
Use the sauté function to sear the beef and veggies, then add the remaining ingredients. Cook on high pressure for 25 minutes, then let the pressure release naturally for 10 minutes.
3. Can I make this vegetarian?
Yes! Swap the beef for mushrooms or lentils and use vegetable broth instead.
4. How do I store leftovers?
Keep leftovers in the fridge for up to 4 days or freeze for up to 3 months.
5. Can I use quick-cooking barley?
You can, but add it in the last 10-15 minutes since it cooks much faster than pearl barley.
6. What’s the best cut of beef for this soup?
Stew meat, chuck roast, or even short ribs work great for this recipe.
7. Can I add potatoes?
Yes! Diced potatoes make the soup even heartier. Add them when you add the barley.
8. How do I make the broth richer?
Use a combination of beef broth and bone broth for deeper flavor.
9. Can I add frozen vegetables?
Absolutely! Add them during the last 10 minutes of cooking so they don’t get too soft.
10. How do I prevent the barley from soaking up all the broth?
Barley continues to absorb liquid, so if reheating, add extra broth or water to loosen it up.
Conclusion
Hearty Beef Barley Soup is the perfect dish for cozy nights, meal prep, or feeding a hungry crowd. Packed with deep, comforting flavors and nutritious ingredients, this is a recipe you’ll want to make again and again. Give it a try, and enjoy every spoonful!
PrintHearty Beef Barley Soup
This Hearty Beef Barley Soup is a comforting and nutritious meal packed with tender beef, wholesome barley, and flavorful vegetables. Slow-simmered to perfection, this soup is rich, filling, and perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Comfort Food
Ingredients
– 1 lb beef stew meat, cut into bite-sized pieces
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 1 cup mushrooms, sliced
– 3/4 cup pearl barley
– 6 cups beef broth
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 tsp Worcestershire sauce
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 bay leaf
– 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, sauté the onion, garlic, carrots, celery, and mushrooms until softened, about 5 minutes.
4. Stir in the pearl barley, beef broth, diced tomatoes, Worcestershire sauce, thyme, oregano, salt, black pepper, and bay leaf.
5. Return the browned beef to the pot. Bring to a boil, then reduce heat to low and cover. Simmer for 45-50 minutes, stirring occasionally, until the beef is tender and the barley is cooked.
6. Remove the bay leaf, taste, and adjust seasoning as needed.
7. Garnish with fresh parsley and serve hot. Enjoy!
Notes
– For a thicker soup, let it simmer uncovered for an additional 10-15 minutes.
– Substitute beef with ground beef or leftover roast for variation.
– Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
– Add extra broth when reheating, as barley tends to absorb liquid over time.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 50mg
