Hearty Beef and Barley Soup (Printable)

Tender beef and pearl barley with carrots, celery, and vegetables in a rich, savory broth. Comfort in a bowl.

# What You Need:

→ Meats

01 - 1 lb beef stew meat, cut into 1-inch cubes

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 cup potatoes, peeled and diced
08 - 1 cup mushrooms, sliced
09 - 1 cup frozen peas
10 - 1 can (14 oz) diced tomatoes, drained

→ Liquids

11 - 8 cups beef broth

→ Herbs & Seasonings

12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried parsley
15 - Salt and freshly ground black pepper to taste
16 - 2 tbsp olive oil

# How to Make It:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute, stirring frequently.
04 - Return beef to the pot. Stir in potatoes, barley, diced tomatoes, beef broth, bay leaves, thyme, and parsley.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add peas, season with salt and pepper, and simmer uncovered for 20 to 30 minutes until barley and beef are tender.
07 - Remove bay leaves. Adjust seasoning if needed and serve hot.

# Expert Advice:

01 -
  • It fills your house with the kind of smell that makes everyone wander into the kitchen asking whats for dinner.
  • The barley gives it a hearty chew that keeps you full longer than any plain broth ever could.
  • You can toss in almost any vegetable you have on hand and it still turns out comforting and delicious.
  • Leftovers taste even better the next day once the flavors have had time to settle in together.
02 -
  • Don't skip browning the beef, that caramelization is where half the flavor comes from.
  • If your barley soaks up too much liquid and the soup gets thick, just add more broth or water and let it warm through.
  • Always remove the bay leaves before serving, biting into one is unpleasant and they've done their job by then.
03 -
  • If you want deeper flavor, brown the beef in batches so the pot doesn't get crowded and steam instead of sear.
  • Taste the soup halfway through and add a pinch of sugar if the tomatoes make it too acidic.
  • Let the soup rest for 10 minutes off the heat before serving, it gives the flavors time to settle and makes it easier to skim any fat from the surface.
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