This hearty beef and barley soup is like a warm hug in a bowl! With tender beef, chewy barley, and a mix of colorful veggies, it’s both filling and flavorful.
If you’re feeling under the weather or just want something cozy, this soup is the perfect choice. I love letting it simmer all day; the smell makes my home feel so inviting!
Plus, it’s super easy to whip up! Just toss everything in a pot and let it do its thing. You’ll have a delicious meal in no time!
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck or brisket for the best flavor and tenderness when simmered. If you’re in a pinch, you can use ground beef, but make sure to brown it well for added flavor.
Pearl Barley: This is a key ingredient that adds texture. If you’re looking for a gluten-free option, quinoa or brown rice work nicely, although they will change the soup’s character a bit.
Carrots: Fresh carrots add sweetness. You can swap them for parsnips for a different flavor, or even use frozen mixed veggies if you’re short on time. Just add them towards the end to avoid overcooking.
Broth: Beef broth is ideal for richness. If you prefer a lighter soup, vegetable broth or chicken broth can be used as alternatives.
Fresh Herbs: While fresh rosemary and thyme make a lovely aromatic touch, you can use dried herbs if fresh isn’t available. Just reduce the amount since dried herbs are more concentrated.
How Do You Ensure Your Beef is Tender and Flavorful?
Getting tender beef in your soup comes down to a few important steps. Start by browning the meat well. This gives depth to the flavor. After that, let it simmer slowly. Cooking it gently for a longer time allows it to become tender and absorb all the delicious flavors.
- Brown the beef in batches to avoid steaming.
- Simmer on low heat, covered, to keep it moist.
- Don’t rush the cooking time; allow at least 45 minutes for the beef to really tenderize.
Following these steps will give you a delightful, hearty soup that warms you from the inside out!
Beef and Barley Soup
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 cup pearl barley, rinsed
- 1 large carrot, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 2 cups water (optional, to adjust soup consistency)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 sprig fresh rosemary
- 2 tbsp olive oil or vegetable oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting beef and barley soup takes about 15 minutes to prepare and around 1.5 hours to cook. So, in total, you’re looking at roughly 1 hour and 45 minutes from start to finish. Don’t worry, most of that time is just letting it simmer and fill your kitchen with delicious aromas!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large pot over medium-high heat. Add the beef pieces in batches to avoid overcrowding, letting them brown nicely on all sides. This should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Veggies:
In the same pot, toss in the chopped onion and let it cook until it becomes soft and translucent, around 5 minutes. Next, add the minced garlic and sauté for another minute, just until it’s fragrant. This will add a lovely base flavor to your soup!
3. Add Tomato Paste and Herbs:
Stir in the tomato paste, cooking it for 1-2 minutes. This step enhances the flavor profile. Now, add the browned beef back into the pot along with the beef broth, the sprig of rosemary, and dried thyme. Bring everything to a boil.
4. Let it Simmer:
Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour. This gives the beef time to become tender and absorb all the delicious flavors.
5. Add Barley and Carrots:
After the beef has tenderized, it’s time to add the pearl barley and sliced carrots. If the soup looks too thick, you can add a bit of water to reach your desired consistency. Stir it in and let it continue to simmer for another 30-40 minutes, until the barley is tender.
6. Final Touches:
Once everything is cooked, remove the rosemary sprig, and season the soup with salt and pepper to taste. The seasoning is important to bring all the flavors together!
7. Serve and Enjoy:
Ladle the hearty soup into warm bowls and garnish with freshly chopped parsley. Enjoy your nourishing beef and barley soup with some crusty bread for a complete meal!
This soup is perfect for cold nights, filling and full of flavor. Happy cooking!
Can I Use Different Types of Meat?
Absolutely! While beef stew meat is ideal, you can also use braised or shredded chicken for a lighter soup. Just adjust the cooking time as chicken will cook faster than beef.
Can I Make This Soup in a Slow Cooker?
Yes, you can! Brown the beef and sauté the veggies as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and the barley is cooked.
How to Store Leftovers?
Allow the soup to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Just thaw overnight in the fridge before reheating!
Can I Add More Vegetables?
Definitely! Feel free to add other veggies such as peas, green beans, or celery. If using frozen vegetables, add them in the last 10-15 minutes of cooking to keep them vibrant and tender.
