Hearty Beef Barley Soup (Print Version)
Tender beef and barley combine with vegetables in a rich, comforting dish for cold days.
# What You'll Need:
→ Meats
01 - 1 lb beef stew meat, cut into 1-inch cubes
→ Grains
02 - 2/3 cup pearl barley, rinsed
→ Vegetables
03 - 2 tbsp olive oil
04 - 1 large onion, diced
05 - 3 carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1 large potato, peeled and diced
09 - 1 cup mushrooms, sliced
10 - 1 can (14.5 oz) diced tomatoes with juices
→ Liquids
11 - 8 cups beef broth
12 - 1 cup water
→ Herbs & Seasonings
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried parsley
16 - 1/2 tsp black pepper
17 - 1 1/2 tsp salt, adjust to taste
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium-high heat. Add beef cubes and brown all sides, about 5 minutes. Remove and set aside.
02 - In the same pot, add onion, carrots, celery, and mushrooms. Cook for 6 to 7 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return browned beef to the pot. Add diced tomatoes with juices, diced potato, pearl barley, beef broth, water, bay leaves, thyme, parsley, salt, and black pepper.
05 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 1 hour 15 minutes, stirring occasionally.
06 - Remove lid and continue to simmer uncovered for 20 to 25 minutes until beef and barley are tender and the liquid has thickened.
07 - Remove bay leaves, adjust seasoning if needed, and serve hot. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- It gets better as it sits, so leftovers taste like you cooked all over again.
- One pot does all the work while you get to sit down with a book or just listen to the rain.
- The barley thickens everything into something that feels like a meal and a hug at once.
02 -
- Don't skip browning the beef, those caramelized bits on the bottom of the pot become the soup's flavor foundation.
- If your barley soaks up too much liquid and the soup gets too thick, just add a cup of water or broth and stir it back to life.
03 -
- If you want deeper flavor, deglaze the pot with a splash of red wine after browning the beef and let it cook down before adding the broth.
- Taste the soup fifteen minutes before it's done and adjust the salt then, it's easier to fix before the barley has absorbed everything.