Beef Barley Soup Recipe

Beef Barley Soup is a comforting classic packed with tender beef, hearty barley, and wholesome vegetables in a flavorful broth. This one-pot dish is perfect for chilly days or when you crave a nourishing and filling meal. Easy to make and even better the next day, this soup is a staple for any kitchen.

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1½ lbs (700 g) beef stew meat (cubed)
• Salt and pepper, to taste
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 medium carrots, sliced
• 2 celery stalks, diced
• 8 cups (2 liters) beef broth
• 1 cup (200 g) pearl barley, rinsed
• 1 can (14 oz/400 g) diced tomatoes, with juices
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp Worcestershire sauce
• 1½ cups mushrooms, sliced (optional)

Optional Garnishes:

• Fresh parsley, chopped
• Crusty bread for dipping

Step-by-Step Instructions

Step 1: Brown the Beef

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the beef cubes with salt and pepper. Add them to the pot in batches, browning on all sides (about 4–5 minutes per batch). Remove and set aside.

Step 2: Sauté Vegetables

1. In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add the garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Broth

1. Return the browned beef to the pot.
2. Add the beef broth, diced tomatoes, thyme, bay leaf, Worcestershire sauce, and mushrooms (if using). Stir to combine.

Step 4: Simmer the Soup

1. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the beef is tender.

Step 5: Add the Barley

1. Stir in the rinsed pearl barley.
2. Simmer uncovered for an additional 30–40 minutes, or until the barley is tender.

Step 6: Adjust and Serve

1. Taste the soup and adjust the seasoning with salt and pepper as needed.
2. Remove the bay leaf before serving.
3. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread.

Serving and Storage Tips

Serving Suggestions:

• Pair the soup with a green salad or roasted vegetables for a balanced meal.
• Add a drizzle of olive oil or grated Parmesan cheese for extra flavor.

Storage:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze the cooled soup in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Helpful Notes

• Barley Options: Pearl barley is traditional, but you can use hulled barley for a chewier texture (note it requires longer cooking).
• Thicker Soup: For a thicker consistency, mash some of the cooked vegetables or add a slurry of 1 tbsp cornstarch mixed with 2 tbsp water.
• Vegetable Variations: Add diced potatoes, parsnips, or turnips for more texture.

Tips from Well-Known Chefs

1. Ina Garten suggests using homemade beef stock for an unbeatable depth of flavor.
2. Jamie Oliver recommends adding a splash of balsamic vinegar at the end for a tangy kick.
3. Gordon Ramsay advises browning the beef thoroughly for a richer and more robust soup base.

Frequently Asked Questions

1. Can I use ground beef instead of stew meat?

Yes! Brown the ground beef in the pot, drain any excess fat, and proceed with the recipe.

2. Can I make this in a slow cooker?

Absolutely! Brown the beef and sauté the vegetables first, then transfer everything (including the barley) to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

3. What can I substitute for barley?

Quinoa, farro, or rice can replace barley for a gluten-free or alternative option. Adjust cooking times accordingly.

4. Can I make this soup vegetarian?

Yes, use vegetable broth and replace beef with hearty mushrooms or chickpeas.

5. How can I make the soup more flavorful?

Add a splash of red wine, soy sauce, or balsamic vinegar for depth.

6. Do I have to rinse the barley?

Rinsing helps remove excess starch and prevents clumping.

7. Can I use canned barley?

Yes, canned barley works for a quick version. Add it during the last 5 minutes of cooking.

8. What type of beef works best?

Stew meat, chuck roast, or short ribs work well for this recipe.

9. How do I reheat the soup without overcooking the barley?

Reheat over medium heat on the stovetop, stirring occasionally, and add a splash of broth if needed.

10. Can I make this soup in advance?

Definitely! The flavors develop even more after resting, so it’s great for meal prep.