Beef Barley Hearty Soup (Printable Format)
Tender beef and wholesome barley combine with vegetables in a comforting bowl.
# What You Need:
→ Meats
01 - 1.1 lb stewing beef, cut into 0.8 inch cubes
→ Grains
02 - ½ cup pearl barley, rinsed
→ Vegetables
03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 medium potatoes, peeled and diced
07 - 2 cloves garlic, minced
08 - 1 large tomato, chopped or 1 cup canned diced tomatoes
→ Liquids
09 - 6 cups beef broth
10 - 2 cups water
→ Spices & Herbs
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - ½ tsp dried oregano
14 - Salt and freshly ground black pepper, to taste
→ Oils
15 - 2 tbsp olive oil
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium-high heat. Add beef cubes and brown on all sides, about 5 to 7 minutes.
02 - Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables begin to soften, approximately 4 to 5 minutes.
03 - Stir in minced garlic, diced potatoes, and chopped tomato. Cook for 2 minutes to release flavors.
04 - Pour in beef broth and water. Add rinsed barley, bay leaves, dried thyme, oregano, salt, and pepper. Bring mixture to a boil.
05 - Reduce heat to low. Cover pot and simmer gently for 1 hour 20 minutes, stirring occasionally, until beef is tender and barley is cooked through.
06 - Taste and adjust salt and pepper as needed. Remove bay leaves before serving.
# Expert Suggestions:
01 -
- It actually tastes better the next day, so you're really making two great meals.
- The barley gets creamy and thick without any cream, which feels like a small miracle.
- Your house will smell so good that people will ask what you're making before they even walk in.
02 -
- If your beef isn't completely tender after an hour and 20 minutes, give it another 10 to 15 minutes—it's better soft and falling apart than chewy.
- The barley will thicken the soup as it cools, so what feels like the perfect consistency hot might be thicker tomorrow; thin it with a splash of broth if needed.
03 -
- Brown your beef in batches if your pot is small; crowding it will make it steam instead of sear, and you'll miss out on the depth that browning brings.
- Save your vegetable scraps in the freezer and use them to make your own broth next time—homemade broth makes this soup taste like a different dish entirely.