This hearty Beef and Barley Soup is packed with tender beef, chewy barley, and fresh veggies. It’s like a warm hug in a bowl, perfect for chilly days!
I love how filling and comforting this soup is. Plus, it’s so easy to make! Just throw everything in a pot and let it simmer. You’ll be in soup heaven! 🍲
Key Ingredients & Substitutions
Beef Stew Meat: I recommend using chuck roast for its flavor and tenderness when cooked low and slow. If you’re looking for healthier options, try lean cuts like sirloin or trimmed brisket.
Pearl Barley: Barley gives the soup a nice chewy texture. If you can’t find it, try using quinoa or farro as a substitute, but adjust cooking times as they vary!
Vegetables: Carrots and celery add great flavor. Feel free to mix in other veggies like potatoes or peas based on what’s in your fridge.
Beef Broth: Homemade broth is the best, but store-bought works just fine. For a lighter soup, use vegetable broth instead.
How Do You Get the Meat to Brown Perfectly?
Getting a good sear on your beef is crucial for adding rich flavor to the soup. Here’s how:
- Make sure the pot is hot before adding oil; this helps in browning the meat.
- Don’t crowd the pot! If necessary, brown the meat in batches so each piece gets enough contact with the hot surface.
- Allow the beef to rest for a minute or two before stirring; this lets it develop a nice crust.
Why is Sautéing the Vegetables Important?
Sautéing the onion, carrots, and celery before adding the broth builds a flavor base for your soup. Here’s what to do:
- Cook veggies until they’re slightly soft; this usually takes about 5 minutes.
- Add garlic last, as it cooks faster and can burn easily.
Keep these tips in mind, and you’ll have a delicious Beef and Barley Soup that’s sure to warm you up!
Beef and Barley Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) beef stew meat, cut into bite-sized cubes
- 1 cup pearl barley, rinsed
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth (or stock)
- 1 can (14 oz) diced tomatoes (optional for richness)
- 2 tbsp olive oil
- 2 sprigs fresh rosemary
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This tasty Beef and Barley Soup takes about 15 minutes to prepare, plus 1 hour of simmering time. That’s a total of about 1 hour and 15 minutes, so you can sit back, relax, and let the flavors develop!
Step-by-Step Instructions:
1. Brown the Meat:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, which should take about 5-7 minutes. Once browned, remove the beef and set it aside on a plate.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, diced carrots, and celery. Sauté until the vegetables start to soften, around 5 minutes. This helps to build the flavors you want in your soup!
3. Add Garlic:
Add the minced garlic into the mix and sauté for another minute, until fragrant. Make sure not to burn the garlic—it helps brighten the dish!
4. Combine Everything:
Return the browned beef to the pot. Pour in the beef broth, and if you’re using them, the diced tomatoes. Stir well to combine all the ingredients.
5. Add Barley and Herbs:
Add the rinsed pearl barley, rosemary sprigs, and thyme to the pot. Give everything a good stir to ensure the barley is mixed in.
6. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour. This allows the beef to become tender and the barley to cook perfectly.
7. Final Touches:
After an hour, remove the rosemary sprigs. Taste the soup and season with salt and pepper to your liking.
8. Serve and Enjoy:
Ladle the hearty soup into bowls and garnish with chopped fresh parsley for a nice touch. Serve hot with crusty bread or rolls, and enjoy the warmth!
This recipe yields a warm, hearty, and nourishing soup filled with tender beef, chewy barley, and fresh vegetables that will delight everyone. Enjoy your cozy meal! 🍲
Can I Use Frozen Beef for This Recipe?
Yes, you can! Just make sure it’s fully thawed before cooking to ensure even browning. Thaw it overnight in the fridge or use the cold water method for quicker results.
How Can I Store Leftover Beef and Barley Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth if it looks thick.
Can I Substitute Barley with Another Grain?
Absolutely! If you need a substitute, quinoa or farro works well but be mindful of the different cooking times; check for doneness as they may cook faster than barley.
How Can I Make This Soup Vegetarian?
To create a vegetarian version, replace the beef with plant-based protein like lentils or chickpeas, use vegetable broth, and omit the meat. You can also add more vegetables for added flavor and texture!