Hearty Beef and Barley Soup (Printable)

Tender beef, pearl barley, and vegetables simmered in rich beef broth for a comforting, wholesome meal.

# What You 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 tsp dried thyme
14 - 1 tsp dried parsley
15 - Salt and freshly ground black pepper to taste
16 - 2 tbsp olive oil

# How To Make It:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Transfer beef to a clean plate and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until softened and fragrant.
03 - Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
04 - Return beef to the pot. Stir in potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley. Mix thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking and ensure even cooking.
06 - Add peas and season with salt and pepper to taste. Simmer uncovered for an additional 20-30 minutes until barley and beef are completely tender.
07 - Remove bay leaves and adjust seasoning as needed. Ladle into serving bowls and serve hot.

# Expert Tips:

01 -
  • The barley absorbs all that rich beef flavor and becomes almost creamy without any cream at all.
  • It's the kind of soup that tastes even better the next day, making it perfect for meal prep or feeding a crowd without fussing.
  • One pot, minimal cleanup, and you end up with something that feels like it took hours when it barely required any fuss.
02 -
  • Don't skip browning the beef properly—it's the difference between soup that tastes like something and soup that tastes like boiled meat, and there's really no shortcut here.
  • If your barley still seems hard after the main simmer, give it those extra twenty to thirty minutes uncovered instead of rushing—barley needs time and it will get there.
03 -
  • If your beef is tough after simmering, you might need longer—some cuts need the full two hours, so don't panic if it's still a little firm at ninety minutes.
  • Make double and freeze half in portions so you have it waiting for exactly the moment when you're tired and hungry and need something you already made.
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