Hearty Beef Barley Soup (Print View)

A comforting bowl of tender beef, wholesome barley, and vegetables in rich beef broth.

# 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

# 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 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 minced garlic and cook for 1 minute, stirring frequently to release its aroma.
04 - Return the browned 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, adjust seasoning if needed, and serve hot.

# Expert Insights:

01 -
  • It's genuinely filling without weighing you down, making it perfect for a weeknight dinner that feels like comfort food.
  • The barley adds this wonderful, chewy texture that keeps surprising you with every spoonful.
  • Everything simmers together so the flavors deepen while you're doing other things, and your kitchen smells incredible.
02 -
  • Don't skip the browning step with the beef—it seems extra, but it's what separates homemade soup from something that tastes thin and watery.
  • Rinsing the barley is essential because the starchy coating makes the whole pot cloudy and gives it a gluey mouthfeel instead of that pleasant chewiness.
  • Taste before serving and never assume the broth you used has the salt level you need—this is your last chance to get it right.
03 -
  • If your beef isn't becoming tender after the full cooking time, your heat might be too high—a gentle simmer is what you want, where you barely see bubbles breaking the surface.
  • Taste as you go, especially with the barley and beef doneness, because different cuts of meat and brands of barley cook at slightly different speeds.
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