Beef Barley Soup is a warm and hearty dish that many families love. It’s a great way to use simple ingredients and turn them into a comforting meal. Perfect for cool days, this soup fills you up and warms your soul.
Why Make This Recipe
This recipe is a favorite because it’s easy to make and full of rich flavors. You can enjoy it for lunch or dinner, and it’s great for meal prep too! Plus, it warms everyone up on chilly days. Family and friends will love coming together for a bowl of this tasty soup.
How to Make Beef Barley Soup
Making Beef Barley Soup is simple! Just follow these easy steps, and you’ll have a delicious soup that everyone will enjoy.
Ingredients:
- 1 pound beef stew meat, cut into small cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup water
- 1/2 cup pearl barley
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Directions:
- In a large pot, heat the olive oil over medium-high heat.
- Add the beef cubes and brown them on all sides. Remove them and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for another minute until it’s fragrant.
- Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot, then add the barley, thyme, and bay leaf. Bring everything to a boil.
- Reduce the heat and let it simmer, covered, for about 1 1/2 hours, or until the beef is tender and the barley is fully cooked.
- Season with salt and pepper to taste. Remove the bay leaf.
- Serve hot, garnished with fresh parsley.
How to Serve Beef Barley Soup
Serve Beef Barley Soup hot in bowls. You can add bread or crackers on the side for a complete meal. It’s perfect for sharing with family or friends!
How to Store Beef Barley Soup
Store leftovers in an airtight container in the refrigerator. It will last for about 3 to 4 days. You can also freeze the soup for up to 3 months. Just thaw it overnight in the fridge before reheating.
Tips to Make Beef Barley Soup
- Make sure to brown the beef well for extra flavor.
- Use fresh herbs if you have them; they will add more taste.
- Adjust the thickness by adding more broth or water as needed.
Variation
You can add other vegetables like peas or corn if you want to change it up. Some people also like to add potatoes for an even heartier soup!
FAQs
1. Can I use chicken instead of beef?
Yes, you can use chicken stew meat, but the cooking time may vary.
2. How do I make it vegetarian?
You can replace the beef with mushrooms and use vegetable broth instead of beef broth.
3. Is it okay to make this soup in a slow cooker?
Yes, you can use a slow cooker! Just brown the beef first, then add all the ingredients and cook on low for 6-8 hours.
Beef Barley Soup
Equipment
- Large Pot
Ingredients
Meat
- 1 pound beef stew meat, cut into small cubes
Vegetables
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
Broth and Grains
- 6 cups beef broth
- 1 cup water
- 1/2 cup pearl barley
- 1 teaspoon dried thyme
- 1 leaf bay leaf
Seasoning
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the beef cubes and brown them on all sides. Remove them and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for another minute until it’s fragrant.
- Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot, then add the barley, thyme, and bay leaf. Bring everything to a boil.
- Reduce the heat and let it simmer, covered, for about 1 1/2 hours, or until the beef is tender and the barley is fully cooked.
- Season with salt and pepper to taste. Remove the bay leaf.
- Serve hot, garnished with fresh parsley.