Beef and Barley Soup (Printable)

Tender beef and nutty barley simmered with root vegetables in a rich, savory broth for ultimate comfort.

# What you'll need:

→ Meats

01 - 1 lb beef stew meat, cut into 1-inch cubes

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 cup potatoes, peeled and diced
08 - 1 cup mushrooms, sliced
09 - 1 cup frozen peas
10 - 1 can (14 oz) diced tomatoes, drained (optional)

→ Liquids

11 - 8 cups beef broth

→ Herbs & Seasonings

12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons olive oil

# Method:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
03 - Add garlic and cook for 1 minute, stirring frequently.
04 - Return the beef to the pot. Stir in potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add peas, season with salt and pepper, and simmer uncovered for an additional 20 to 30 minutes until barley and beef are tender.
07 - Remove bay leaves and adjust seasoning if needed. Serve hot.

# Expert Advice:

01 -
  • The soup tastes even better the next day, so you're actually gaining time instead of losing it.
  • One pot means one pot to clean, and that alone might be reason enough to make it.
  • It fills you up without weighing you down, perfect for the kind of day when you need real food.
02 -
  • Don't skip browning the meat—it seems like a step that takes time, but it's the difference between soup that tastes like beef and soup that tastes like nothing.
  • Taste the broth before you commit the whole pot—some store-bought broths are so salty they'll ruin everything, so you might need to use half broth and half water.
03 -
  • Cutting all your vegetables before you start means the actual cooking flows smoothly without stopping to chop mid-way.
  • If your soup ever tastes flat, it usually needs salt or a squeeze of lemon juice to brighten it up, not more herbs.
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