Hearty Beef and Barley Soup (Printable Version)

Tender beef, pearl barley, and vegetables simmered in rich broth for a comforting, hearty one-pot meal.

# What You'll 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 (optional)

→ Liquids

11 - 8 cups beef broth

→ Herbs & Seasonings

12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons 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 and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
03 - Add garlic and cook for 1 minute, stirring frequently to prevent burning.
04 - Return beef to pot. Stir in potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Add peas, season with salt and pepper, and simmer uncovered for an additional 20 to 30 minutes until barley and beef are tender.
06 - Remove bay leaves and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • The barley gets creamy and tender without falling apart, giving you this wonderful texture that feels substantial without being heavy.
  • You can throw it together in twenty minutes and then just let the oven do the work while you do something else.
  • It tastes even better the next day, so you're basically getting two good meals out of one cooking session.
02 -
  • Don't skip the browning step for the beef—it's not extra work, it's the difference between soup that tastes flat and soup that tastes intentional.
  • If your barley is still hard after the hour mark, don't panic—barley is inconsistent, and older batches take longer. Just keep simmering until it reaches that creamy texture.
03 -
  • If you're short on time, buy pre-cut beef from the butcher counter—it costs a little more but saves you fifteen minutes and your knife hand.
  • Make a double batch and freeze half in a flat container so it thaws faster and takes up less freezer space than you'd expect.
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