Here’s a hearty Beef Barley Soup recipe with clear ingredients and detailed directions. It’s comforting, filling, and perfect for a cozy meal 🍲
Beef Barley Soup
🍲 Serves
6–8 servings
⏱ Time
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Prep: 15 minutes
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Cook: 1½–2 hours
🧾 Ingredients
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1½ lb (700 g) beef chuck or stew meat, cut into 1-inch cubes
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2 tbsp olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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3 carrots, sliced
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2 celery stalks, sliced
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1 cup mushrooms, sliced (optional)
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¾ cup pearl barley, rinsed
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8 cups beef broth (low sodium preferred)
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1 cup water (as needed)
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1 bay leaf
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1 tsp dried thyme
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½ tsp black pepper
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1–1½ tsp salt (to taste)
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1 tbsp tomato paste (optional, for depth)
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1 tbsp Worcestershire sauce (optional)
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2 tbsp fresh parsley, chopped (for garnish)
🔪 Preparation
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Brown the beef
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Heat olive oil in a large pot or Dutch oven over medium-high heat.
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Add beef in batches (don’t overcrowd).
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Brown on all sides (about 4–5 minutes per batch).
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Remove and set aside.
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Sauté vegetables
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In the same pot, add onion, carrots, and celery.
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Cook 5 minutes until softened.
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Add garlic and cook 30 seconds until fragrant.
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Stir in tomato paste (if using).
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🥣 Build the Soup
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Deglaze
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Add a splash of broth to scrape up browned bits from the pot.
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Add remaining ingredients
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Return beef to the pot.
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Add barley, beef broth, bay leaf, thyme, pepper, salt, and Worcestershire sauce.
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Bring to a boil.
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🔥 Simmer
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Reduce heat
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Cover and simmer on low for 1½–2 hours.
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Stir occasionally.
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Add water or broth if soup thickens too much.
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Final seasoning
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Remove bay leaf.
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Taste and adjust salt and pepper.
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🍽 Serving
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Garnish with fresh parsley
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Serve hot with crusty bread or rolls
🌟 Tips & Variations
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Faster version: Use a pressure cooker (35 minutes)
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Slow cooker: 7–8 hours on low
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Extra vegetables: Add potatoes, green beans, or peas
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Richer flavor: Use bone broth or add a parmesan rind