Best Ever Beef and Barley Soup 

Best Ever Beef and Barley Soup is a wholesome, hearty dish perfect for chilly evenings or when you’re craving a comforting bowl of goodness.

Loaded with tender beef, nutrient-rich vegetables, and nutty barley in a flavorful broth, this soup is both satisfying and nourishing. Pair it with crusty bread for a complete meal that warms you from the inside out.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Wooden spoon or ladle
• Measuring cups and spoons

Ingredients

• 1 lb beef stew meat, cut into bite-sized pieces
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1/2 cup pearl barley
• 8 cups beef broth
• 1 cup water (optional, for desired consistency)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup mushrooms, sliced (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Directions

1. Sear the Beef: Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
2. Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute.
3. Add the Tomato Paste and Spices: Stir in the tomato paste, thyme, and bay leaf, cooking for 1-2 minutes to develop flavor.
4. Combine Ingredients: Return the beef to the pot. Add the barley, beef broth, and optional water. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes.
5. Add Mushrooms (Optional): Stir in the mushrooms during the last 15 minutes of cooking.
6. Adjust Seasoning: Remove the bay leaf. Taste the soup and adjust salt and pepper as needed.
7. Garnish and Serve: Serve hot, garnished with fresh parsley, alongside crusty bread or crackers.

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour 15 minutes

Nutrition (Per Serving, based on 6 servings)

Calories: 290
Protein: 25g
Carbohydrates: 20g
Fat: 12g
Sugar: 3g

Expert Tips

• Tender Beef: Use chuck roast or short ribs for the most tender, flavorful beef.
• Barley Substitute: If you don’t have barley, use rice, quinoa, or farro instead.
• Flavor Boost: Add a splash of red wine or a dash of soy sauce to deepen the broth flavor.

FAQs

Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors meld. Store in the refrigerator and reheat gently before serving.

Can I use quick-cooking barley?
Yes, but add it during the last 20 minutes of cooking to prevent overcooking.

Can I freeze beef and barley soup?
Yes, this soup freezes well. Cool completely, portion into airtight containers, and freeze for up to 3 months.

Storing & Reheating

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm on the stovetop over medium heat, stirring occasionally, or microwave individual portions until heated through.

Substitutions & Variations

• Vegetarian: Use vegetable broth and replace beef with lentils or beans.
• Low-Carb: Substitute barley with cauliflower rice or omit it altogether.
• Spicy: Add red pepper flakes or a dash of hot sauce for a kick.

Best Ever Beef and Barley Soup

Best Ever Beef and Barley Soup is a wholesome, hearty dish perfect for chilly evenings or when you’re craving a comforting bowl of goodness.

Print Recipe Pin Recipe

Equipment

• - Large pot or Dutch oven
• - Cutting board
• - Knife
• - Wooden spoon or ladle
• Measuring cups and spoons

Ingredients

  

• - 1 lb beef stew meat cut into bite-sized pieces
• - 2 tbsp olive oil
• - Salt and pepper to taste
• - 1 small onion diced
• - 2 carrots peeled and sliced
• - 2 celery stalks sliced
• - 3 cloves garlic minced
• - 1/2 cup pearl barley
• - 8 cups beef broth
• - 1 cup water optional, for desired consistency
• - 1 tbsp tomato paste
• - 1 tsp dried thyme
• - 1 bay leaf
• - 1 cup mushrooms sliced (optional)
• - 2 tbsp fresh parsley chopped (for garnish)

Instructions

 

• **Sear the Beef:** Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
• **Sauté the Vegetables:** In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute.
• **Add the Tomato Paste and Spices:** Stir in the tomato paste, thyme, and bay leaf, cooking for 1-2 minutes to develop flavor.
• **Combine Ingredients:** Return the beef to the pot. Add the barley, beef broth, and optional water. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes.
• **Add Mushrooms (Optional):** Stir in the mushrooms during the last 15 minutes of cooking.
• **Adjust Seasoning:** Remove the bay leaf. Taste the soup and adjust salt and pepper as needed.
• **Garnish and Serve:** Serve hot, garnished with fresh parsley, alongside crusty bread or crackers.