Save There was a weekend last winter when the power flickered twice and I decided to make something that could sit on the stove all afternoon without much fuss. I pulled out a pound of stew meat from the freezer, grabbed a bag of barley I'd bought months ago and forgotten about, and started chopping whatever vegetables were left in the crisper. The smell that filled the kitchen that day, rich and beefy with a hint of thyme, made me realize I'd been overthinking dinner for weeks. Sometimes the best meals are the ones you piece together without a plan.
I made this soup for my neighbor after she had surgery, and when she returned the pot a few days later, she asked if I'd written the recipe down. I hadn't, because I'd been winging it, but that request made me start paying attention to what I was actually doing. Now it's become my go to whenever someone needs a meal or the weather turns cold. It's the kind of dish that makes you feel useful and generous without much effort.
Ingredients
- 1 lb beef stew meat, cut into 1 inch cubes: Look for chuck or round, something with a little marbling that will break down and get tender as it simmers.
- 3/4 cup pearl barley, rinsed: Rinsing removes excess starch and keeps the soup from getting gummy, plus it cooks up with a nice nutty flavor.
- 2 medium carrots, peeled and diced: I like to cut them into bite sized pieces so every spoonful has a little sweetness.
- 2 celery stalks, diced: Adds a subtle earthiness that balances the richness of the beef broth.
- 1 large onion, chopped: Yellow or white onion works best, and don't worry about perfect dices, they'll soften into the background.
- 2 cloves garlic, minced: Fresh garlic makes all the difference, adding warmth without overpowering the other flavors.
- 1 cup potatoes, peeled and diced: Yukon golds hold their shape well and add a creamy texture to the broth.
- 1 cup mushrooms, sliced: They soak up the broth and add an extra layer of umami depth.
- 1 cup frozen peas: Toss these in at the end so they stay bright and don't turn mushy.
- 1 can diced tomatoes, drained, optional: I skip them sometimes, but when I add them, they bring a little acidity that brightens everything up.
- 8 cups beef broth: Use the best you can afford or have on hand, it's the backbone of the whole pot.
- 2 bay leaves: Don't forget to fish these out before serving, but they add a subtle herbal note while it simmers.
- 1 tsp dried thyme: This is what makes the soup smell like comfort, earthy and warm.
- 1 tsp dried parsley: A gentle grassy note that rounds out the herbs.
- Salt and freshly ground black pepper, to taste: Season as you go and adjust at the end, every broth is different.
- 2 tbsp olive oil: For browning the beef and building flavor from the start.
Instructions
- Brown the Beef:
- Heat the olive oil in a large pot over medium high heat, then add the beef cubes in a single layer and let them sit undisturbed for a couple minutes until they develop a deep brown crust. Flip and brown the other sides, then remove and set aside.
- Sauté the Vegetables:
- In the same pot, toss in the onions, carrots, celery, and mushrooms, scraping up any browned bits stuck to the bottom. Let them cook for about 5 minutes, stirring occasionally, until they start to soften and smell sweet.
- Add the Garlic:
- Stir in the minced garlic and cook for about a minute, just until fragrant. Be careful not to let it burn or it'll turn bitter.
- Build the Soup:
- Return the beef to the pot along with the potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley. Give everything a good stir to combine.
- Simmer Until Tender:
- Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer gently for about an hour, stirring every now and then. The beef should be tender and the barley plump and chewy.
- Finish with Peas:
- Stir in the frozen peas, season with salt and pepper, and simmer uncovered for another 20 to 30 minutes until everything is tender and the flavors have melded. Remove the bay leaves, taste, and adjust seasoning before serving hot.
Save The first time I served this to my family, my son, who usually picks out vegetables, ate two bowls without complaint. He said it tasted like the soup we used to get at the diner on road trips, which was probably the highest compliment he could give. That night, I realized this wasn't just soup anymore, it was a memory in the making.
What to Serve Alongside
I almost always set out a basket of crusty bread, the kind with a thick crust that you can tear apart and dip into the broth. A simple green salad with a tangy vinaigrette helps cut through the richness, and if you're feeling fancy, a glass of bold red wine pairs beautifully. Sometimes I'll put out butter and sea salt for the bread, and that's all you really need to make it feel like a proper meal.
How to Store and Reheat
This soup keeps well in the fridge for up to four days, though the barley will continue to soak up liquid as it sits, so you may need to add a splash of broth when you reheat it. I also freeze individual portions in containers, and they last up to three months, which is perfect for those nights when I don't feel like cooking. Just thaw in the fridge overnight and reheat gently on the stove, stirring occasionally until warmed through.
Ways to Make It Your Own
I've swapped the beef for turkey when I wanted something lighter, and it still turned out hearty and satisfying. You can also toss in parsnips, turnips, or even a handful of kale toward the end if you want more vegetables. The beauty of this soup is that it's forgiving, so if you're missing an ingredient or want to use what's in your fridge, go ahead and experiment.
- Try adding a splash of Worcestershire sauce for extra umami depth.
- Use farro or wild rice instead of barley if that's what you have on hand.
- Finish each bowl with a sprinkle of fresh parsley or a squeeze of lemon for brightness.
Save This soup has become one of those recipes I don't think about too hard anymore, I just make it when the mood strikes or when someone needs something warm and filling. It's reliable, adaptable, and always welcome at the table.
Recipe FAQs
- → Can I use a different grain instead of pearl barley?
Yes, you can substitute with farro, wild rice, or wheat berries. Cooking times may vary, so adjust accordingly until tender.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding extra broth if needed as the barley absorbs liquid.
- → Can I make this in a slow cooker?
Absolutely. Brown the beef first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until beef and barley are tender.
- → What cut of beef works best for this soup?
Chuck roast or stewing beef work perfectly as they become tender during long simmering. Trim excess fat and cut into uniform 1-inch cubes for even cooking.
- → Why is my barley still hard after cooking?
Pearl barley typically needs 45-60 minutes of simmering. If still firm, continue cooking with the lid on and check liquid levels, adding more broth if necessary.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Cool completely before freezing in portions. Note that barley may absorb more liquid upon thawing, so add extra broth when reheating.