Hearty Beef and Barley Soup Recipe
Beef and barley soup is a classic, wholesome dish that’s perfect for cold-weather comfort. Tender chunks of beef, hearty barley, and a medley of vegetables simmer together in a rich, savory broth. This nourishing soup is not only satisfying but also budget-friendly, making it an excellent option for feeding the whole family. Follow this step-by-step recipe to create a flavorful and hearty beef and barley soup that will quickly become a favorite.
Ingredients
For the Soup:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups beef broth (homemade or store-bought)
- 1 cup pearl barley, rinsed
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
Optional Add-Ins:
- 1 cup mushrooms, sliced
- 1 small potato, peeled and diced
- 1 handful spinach or kale, roughly chopped (added at the end for a fresh twist)
Instructions
Step 1: Brown the Beef
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Season the beef stew meat with salt and pepper.
- Add the beef to the pot and brown it on all sides (about 5 minutes). This step adds depth to the flavor of the soup.
- Once browned, remove the beef from the pot and set it aside on a plate.
Step 2: Sauté the Vegetables
- In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables soften.
- Add the minced garlic and cook for 1 minute, or until fragrant.
Step 3: Build the Base
- Return the browned beef to the pot with the sautéed vegetables.
- Stir in the thyme, rosemary, smoked paprika, and bay leaf. Cook for 30 seconds to toast the spices.
- Add the diced tomatoes (if using), beef broth, and pearl barley. Stir to combine.
Step 4: Simmer the Soup
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pot. Simmer for 45-60 minutes, stirring occasionally, until the beef is tender and the barley is cooked through.
Step 5: Add Final Ingredients
- If using mushrooms, potatoes, or leafy greens, stir them in during the last 20 minutes of cooking to ensure they don’t overcook.
- Taste and adjust seasoning with additional salt and pepper as needed.
Step 6: Serve
- Ladle the soup into bowls and serve warm.
- Garnish with fresh parsley or a drizzle of olive oil for a finishing touch.
Serving and Storage Tips
Serving:
- Serve beef and barley soup with crusty bread, a side salad, or biscuits for a complete meal.
- Add a splash of balsamic vinegar or a dollop of sour cream for added depth of flavor.
Storage:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Beef and barley soup freezes well! Let it cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of water or broth if the soup thickens too much.
Helpful Notes
- Choosing the Beef: Use stew meat, chuck roast, or short ribs for the best flavor and tenderness.
- Barley Options: Pearl barley is most commonly used, but hulled barley works for a nuttier texture (just increase the cooking time).
- Thicker Soup: For a heartier texture, mash a few pieces of potato or use an immersion blender to blend a small portion of the soup.
- Broth Boost: Add a splash of red wine or Worcestershire sauce for richer flavor.
- Make-Ahead Tip: This soup tastes even better the next day as the flavors meld.
Tips from Well-Known Chefs
- Chef Gordon Ramsay: “Season each component as you go to build layers of flavor—season the beef, the vegetables, and the broth individually.”
- Chef Ina Garten: “A bay leaf adds a subtle depth to soups and stews, but always remember to remove it before serving.”
- Chef Jacques Pépin: “Adding a splash of red wine during the sautéing process brings out the natural sweetness of the beef.”
Frequently Asked Questions
1. Can I use ground beef instead of stew meat?
Yes! Brown the ground beef first, drain any excess fat, and then proceed with the recipe as written.
2. What if I don’t have barley?
You can substitute rice, quinoa, or even small pasta like orzo. Adjust cooking times accordingly.
3. Can I make this in a slow cooker?
Absolutely! Sear the beef and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
4. Can I make this recipe gluten-free?
Yes, replace barley with gluten-free grains like rice or quinoa and ensure your broth is gluten-free.
5. Can I use canned or quick-cooking barley?
Yes, but add it in the last 20 minutes of cooking since it cooks faster than regular barley.
6. What vegetables can I add?
You can add parsnips, turnips, green beans, or frozen peas for variety.
7. What if the soup is too thick?
Simply add more broth or water to reach your desired consistency.
8. Can I use vegetable broth instead of beef broth?
Yes, but beef broth provides the rich, savory base that defines this soup. If using vegetable broth, consider adding a splash of soy sauce for depth.
9. How can I make this soup spicier?
Add red pepper flakes, cayenne pepper, or a dash of hot sauce for a kick.
10. Can I prepare this soup ahead of time?
Yes! Beef and barley soup stores well and tastes even better after sitting overnight as the flavors meld together.