Hearty Beef and Barley Soup (Printable version)

Tender beef and pearl barley with carrots, celery, and vegetables in a savory beef broth. Comforting and filling.

# 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 (optional)

→ 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

# Step-by-step guide:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, approximately 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 if using, 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 an additional 20 to 30 minutes until barley and beef are tender.
07 - Remove bay leaves. Adjust seasoning if needed. Ladle soup into bowls and serve hot.

# Expert Advice:

01 -
  • It transforms simple ingredients into something that tastes like it took hours of fussing, but really it just needs your attention at the start.
  • The barley adds this wonderful chewy texture that keeps you coming back for another spoonful.
  • One pot means less cleanup, which feels like a small victory on busy weeknights.
  • It reheats beautifully and actually tastes better the next day when the flavors have had time to get cozy.
02 -
  • Don't skip browning the beef—that initial crust is where most of the deep, savory flavor comes from, and rushing it makes the soup taste thin and one-dimensional.
  • The barley will continue to soften as it sits, so if you're serving it later or planning to reheat it, slightly undercook it the first time.
03 -
  • If your beef isn't browning properly, make sure your pot is dry and the oil is truly hot—moisture and low heat will steam it instead of searing it.
  • Rinsing the barley prevents it from releasing too much starch, which keeps your soup clear and elegant instead of cloudy.
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