Hearty Beef and Barley Soup (Printable)

Tender beef and pearl barley simmered with vegetables in savory broth. Perfect comfort food for any occasion.

# What You Need:

→ Meats

01 - 1 pound 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 ounces) diced tomatoes, drained

→ 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

# Directions:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute while stirring frequently.
04 - Return beef to the pot. Stir in potatoes, barley, diced tomatoes, 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 as needed. Serve hot.

# Helpful Tips:

01 -
  • It tastes even better the next day when all those flavors have gotten to know each other.
  • The barley gives you this subtle nuttiness that makes the whole pot feel more intentional than just beef broth and vegetables.
  • You actually have time to do other things while it cooks, which feels like a small rebellion against complicated cooking.
02 -
  • The barley will continue to absorb liquid even after you stop cooking, so if you're serving this the next day, you might need to add more broth to get back to the right consistency.
  • Browning the beef really does matter because it adds a caramelized depth that boiling it from the start never gives you, and yes, it's worth the extra 10 minutes.
03 -
  • If your beef isn't browning well, your heat isn't high enough or the pot is overcrowded, so be patient and work in batches if you need to.
  • Taste the soup 15 minutes before you think it's done, because barley cooks faster than you expect and can turn soft if you're not watching.
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