Description
This Beef Barley Soup is a comforting and nutritious meal, packed with tender beef, wholesome barley, and a medley of vegetables. It’s a perfect dish for chilly days, offering rich flavors and satisfying warmth. Serve with crusty bread for a complete meal!
Ingredients
Scale
For the Soup:
- Beef: 1 lb beef chuck or stew meat, cut into bite-sized pieces
- Vegetables:
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 can (14.5 oz) diced tomatoes (optional)
- Grains: ¾ cup pearl barley, rinsed
- Broth & Seasonings:
- 6 cups beef broth
- 1 cup water (as needed)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- ½ tsp smoked paprika (optional)
- 1 tbsp Worcestershire sauce
For Garnish:
- Fresh parsley, chopped
- Grated Parmesan (optional)
Instructions
Brown the Beef:
- Heat 1 tbsp oil in a large pot over medium-high heat.
- Add the beef pieces and sear until browned on all sides (about 5-7 minutes). Remove and set aside.
Sauté the Vegetables:
- In the same pot, add onion, carrots, and celery. Cook for 3-4 minutes until softened.
- Stir in garlic and mushrooms (if using) and cook for another minute until fragrant.
Simmer the Soup:
- Return the beef to the pot.
- Add beef broth, water, diced tomatoes (if using), barley, Worcestershire sauce, thyme, bay leaf, paprika, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and let simmer for 45-50 minutes until beef is tender and barley is cooked.
Final Touches:
- Check seasoning and adjust if needed. Remove the bay leaf.
- If the soup is too thick, add extra water or broth to reach desired consistency.
Serve & Enjoy:
- Ladle into bowls and garnish with fresh parsley and grated Parmesan if desired. Serve warm with crusty bread.
Notes
- Make it ahead: This soup tastes even better the next day as flavors deepen.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Substitutions:
- Use ground beef instead of stew meat for a quicker version.
- Substitute pearl barley with quick barley (reducing cooking time) or farro for a nutty twist.
- Swap beef for chicken and use chicken broth for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g