Hearty Beef and Barley Soup
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
This Hearty Beef and Barley Soup is the ultimate comfort food, packed with tender stew beef, nutritious barley, and vegetables in a savory broth. Perfect for cold weather, it’s a filling and flavorful meal that is easy to make and even better as leftovers. Ideal for family dinners or meal prep.
Ingredients
- 1 lb stew beef, cut into bite-sized pieces
- 1 cup pearl barley
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add stew beef and brown on all sides, about 5-7 minutes. Remove beef and set aside.
- In the same pot, add the onions, carrots, celery, and garlic. Sauté for 5 minutes until the vegetables soften.
- Add beef broth, pearl barley, thyme, bay leaf, and browned beef to the pot. Stir well.
- Bring the soup to a boil, then reduce the heat to low and simmer for 45 minutes, or until the barley is tender and the beef is cooked through.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
Notes
- Substitutions:
- For a vegetarian version, replace the beef with mushrooms or lentils and use vegetable broth.
- If you prefer a spicier soup, add a pinch of red pepper flakes for a kick.
- Try other herbs like rosemary, parsley, or oregano to change the flavor profile.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, warm on the stove or microwave until heated through.
- Thickening the Soup: For a thicker soup, add more barley or cook it longer to allow the barley to absorb more liquid.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: tovetop, Slow Cooker Option
- Cuisine: American
Why You’ll Love This Recipe
This Hearty Beef and Barley Soup is the perfect comfort food for cold days. Packed with tender stew beef, nutritious barley, and an array of vegetables, it’s a filling and flavorful meal. The combination of savory broth and hearty ingredients will keep you satisfied, making it ideal for a cozy family dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb stew beef, cut into bite-sized pieces
- 1 cup pearl barley
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add stew beef and brown on all sides, about 5-7 minutes. Remove beef and set aside.
- In the same pot, add onions, carrots, celery, and garlic. Sauté for 5 minutes until the vegetables soften.
- Add beef broth, pearl barley, thyme, bay leaf, and browned beef to the pot. Stir well.
- Bring the soup to a boil, then reduce the heat and simmer for 45 minutes, or until the barley is tender and the beef is cooked through.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
Servings and Timing
- Servings: 6-8
- Prep time: 10 minutes
- Cook time: 1 hour
- Total time: 1 hour 10 minutes
Variations
- Vegetarian Version: Replace the beef with mushrooms or lentils and use vegetable broth.
- Spicy Kick: Add a pinch of red pepper flakes for a bit of heat.
- Herb Variations: Try adding rosemary, parsley, or oregano for a different flavor profile.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. This soup also freezes well for up to 3 months. To reheat, warm it on the stove or in the microwave until heated through.
FAQs
Can I use a slow cooker for this recipe?
Yes, you can cook this soup in a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I use a different type of barley?
Pearl barley is recommended for its tender texture, but you can substitute it with hulled barley for a chewier texture. Just be sure to adjust the cooking time, as hulled barley may take longer to cook.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months.
How can I make this soup thicker?
If you’d like a thicker soup, simply add more barley or cook it a bit longer to allow the barley to absorb more liquid.
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance and stored in the fridge. The flavors will continue to develop and may taste even better the next day.
What should I serve with this soup?
This soup pairs wonderfully with crusty bread, a simple green salad, or a side of roasted vegetables.
Can I use chicken instead of beef?
Yes, you can use chicken breast or thighs instead of beef for a lighter version of this soup. Chicken will cook faster, so adjust the cooking time accordingly.
How can I adjust the seasoning?
Taste the soup as it simmers and adjust the seasoning with more salt, pepper, or herbs as needed. You can also add a splash of soy sauce or Worcestershire sauce for extra depth of flavor.
Can I use frozen vegetables?
Yes, frozen carrots and celery can be used in place of fresh ones if you’re in a pinch. Just add them toward the end of the cooking time to avoid overcooking.
Is this soup gluten-free?
Yes, pearl barley contains gluten, but if you’re following a gluten-free diet, you can substitute it with quinoa, rice, or gluten-free barley for a similar texture.
Conclusion
This Hearty Beef and Barley Soup is a nourishing, one-pot meal that’s perfect for colder weather. With tender beef, wholesome barley, and fresh vegetables, it’s the ultimate comfort food that’s both filling and flavorful. Easy to make and even better as leftovers, it’s a recipe you’ll return to again and again.
