Save There is nothing quite like a steaming bowl of beef and barley soup to warm you from the inside out on a chilly day. This classic American dish combines succulent beef stew meat with the wholesome chew of pearl barley and a colorful array of vegetables, creating a meal that is both nutritious and deeply satisfying. As the soup simmers on the stove, the rich beef broth infuses the carrots, celery, and potatoes with savory depth, while the barley swells to perfection, filling the kitchen with an irresistible aroma.
Save Whether you are looking for a weekend meal-prep option or a cozy dinner for the family, this beef and barley soup delivers. It is a slow-cooked masterpiece that highlights the natural sweetness of carrots and onions against the robust flavor of stewed beef.
Ingredients
- 1 lb (450 g) beef stew meat, cut into 1-inch cubes
- 3/4 cup (120 g) pearl barley, rinsed
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup (150 g) potatoes, peeled and diced
- 1 cup (150 g) mushrooms, sliced
- 1 cup (150 g) frozen peas
- 1 can (14 oz / 400 g) diced tomatoes, drained (optional)
- 8 cups (2 liters) beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
Instructions
- Step 1
- Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
- Step 2
- In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
- Step 3
- Add garlic and cook for 1 minute, stirring frequently.
- Step 4
- Return the beef to the pot. Stir in the potatoes, barley, diced tomatoes (if using), beef broth, bay leaves, thyme, and parsley.
- Step 5
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Step 6
- Add peas, season with salt and pepper, and simmer uncovered for an additional 20–30 minutes, until the barley and beef are tender.
- Step 7
- Remove bay leaves. Adjust seasoning if needed. Serve hot.
Zusatztipps für die Zubereitung
This soup is excellent for planning ahead. It can be refrigerated for up to 4 days, allowing the flavors to meld further, or frozen for up to 3 months for a convenient meal later on.
Varianten und Anpassungen
For a lighter version of this soup, consider using lean beef or substituting with ground turkey. You can also increase the vegetable content by adding root vegetables like parsnips or turnips for extra variety.
Serviervorschläge
This hearty soup pairs perfectly with a side of warm, crusty bread to soak up every drop of the rich broth. For a complete dining experience, serve it alongside a glass of robust red wine.
Save Ladle this comforting Beef and Barley Soup into bowls and enjoy the perfect balance of tender meat, chewy grains, and savory broth. It is a timeless recipe that promises to satisfy every appetite and bring a sense of home to your table.
Kitchen Guide
- → What cuts of beef work best?
Chuck roast or beef stew meat are ideal choices as they become tender during long simmering. Look for well-marbled pieces with good fat content for richest flavor and most succulent texture.
- → Does pearl barley need soaking?
No soaking required. Pearl barley is pre-processed to cook faster than other types. Simply rinse before adding to the pot, and it will become tender during the simmering process.
- → Can this be made in a slow cooker?
Absolutely. Brown the beef first, then add everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until beef and barley are tender.
- → How do I store leftovers?
Cool completely and refrigerate in airtight containers for up to 4 days. The barley will continue absorbing liquid, so you may need to add extra broth when reheating. Freezes well for 3 months.
- → What can I serve with this soup?
Crusty bread is perfect for soaking up the flavorful broth. A simple green salad with vinaigrette provides fresh contrast. For a more substantial meal, pair with roasted vegetables or a light sandwich.
- → How do I thicken the soup?
The barley naturally thickens the broth as it cooks. For even thicker consistency, you can mash some potatoes against the side of the pot or let it simmer uncovered longer to reduce.