Hearty Beef Barley Soup

This Beef Barley Soup is a warm and hearty dish that speaks to the comfort of home cooking. With meltinyourmouth beef, a medley of colorful vegetables, and chewy nutty barley, this soup is not only delicious but also packed with nutrients. Perfect for cozy dinners or as a satisfying meal to pack for lunch, this soup checks all the boxes for taste and nourishment.

I first made this soup on a chilly autumn afternoon and it quickly became a family favorite. Now whenever the weather cools down my kids beg for it because it is both comforting and satisfying.

Ingredients

• Stewing beef: One pound chosen for its tenderness and flavor that breaks down beautifully during cooking
• Salt and pepper: One teaspoon salt and one teaspoon pepper for balanced seasoning but you can adjust to your preference
• Allpurpose flour: Half a cup to lightly coat the beef helping it brown nicely and thicken the broth slightly
• Olive oil: Two tablespoons for browning the beef and sautéing the vegetables adding richness
• Onion: One large chopped for sweetness and depth of flavor
• Carrot: One large peeled and chopped bringing natural sweetness and vibrant color
• Celery: Two stalks cleaned and chopped adding a subtle aromatic crunch
• Garlic: Three cloves minced for an aromatic boost
• Oregano: One tablespoon fresh chopped or one teaspoon dried to bring earthy herbal notes
• Tomato paste: Three tablespoons providing umami and a rich base for the broth
• Beef broth: Four cups low sodium to build a savory and robust soup base
• Water: Three cups to balance the broth intensity
• Pearl barley: Threequarters cup giving the soup its chewy texture and nutty flavor
• Parsley: One tablespoon fresh chopped for brightness and garnish

Instructions

Coat the Beef:

Season the stewing beef evenly with salt and pepper. Place the meat in a Ziploc bag or mixing bowl and add the flour. Seal or cover tightly then shake or toss until each piece is fully coated in flour. This step seals in juices and helps create a beautiful crust during browning.

Brown the Beef:

Heat the olive oil in a Dutch oven over medium high heat. Add the floured beef pieces being careful not to overcrowd the pot and cook them for about three minutes on each side. Browning the beef develops deep flavor through caramelization. Remove and set aside once nicely browned.

Sauté Vegetables:

In the same pot using any leftover oil or adding more if necessary add the chopped onion carrot and celery. Cook over medium heat until the vegetables soften and become fragrant which takes about five minutes. This step builds the soups flavor base.

Add Aromatics:

Stir in the minced garlic oregano and tomato paste. Cook for about 30 seconds until their aroma fills the kitchen. Pour in a little beef broth to scrape up and deglaze the browned bits stuck to the bottom of the pot. Return the browned beef to the pot then add the remaining broth and water. Taste and add extra salt and pepper if needed.

Simmer:

Bring the soup to a rolling boil then reduce the heat to medium. Cover and let it simmer gently for 30 to 45 minutes stirring occasionally. This allows the beef to become tender and the flavors to meld together beautifully.

Cook Barley:

Add the pearl barley to the pot. Cover and continue cooking for 30 minutes or until the barley is tender but not mushy. Stir occasionally to prevent sticking and add water if the soup thickens too much.

Serve:

Remove the pot from heat once the barley is cooked. Ladle the soup into bowls and garnish with fresh chopped parsley for a burst of color and freshness. Enjoy your warm nourishing bowl.

I particularly love how the pearl barley adds a lovely nutty chewiness to the soup. It makes every spoonful interesting and filling without feeling heavy. One chilly evening around the holidays my family gathered around a big pot of this soup. It was the perfect meal to warm both hearts and tummies.

Storage Tips

Keep leftover soup in airtight containers in the refrigerator for up to three days. Let it cool completely before storing to preserve flavor and freshness.

Ingredient Substitutions

If you dont have pearl barley you can use hulled barley for more chewiness or quick cooking pearl barley if you are short on time. For beef broth homemade or quality store bought low sodium works best but chicken broth can be an alternative in a pinch.

Serving Suggestions

Try serving the soup with crusty garlic bread or paired with a light salad dressed in vinaigrette for a balanced meal. Leftovers also work great as a hearty lunch.

Enjoy this nourishing beef barley soup with crusty bread and a sprinkle of fresh parsley. It reheats beautifully making it ideal for meal prep.

FAQs About This Recipe

→ How long does this soup keep fresh?

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

→ Can I adjust the vegetables?

Yes, feel free to add or substitute vegetables like peas, corn, or bell peppers to suit your taste.

→ What is the best way to brown the beef?

Coat the beef lightly with flour and sear in hot oil until all sides are deeply browned for richer flavor.

→ How do I prevent barley from sticking to the pot?

Stir occasionally during cooking and add more water if the soup becomes too thick to avoid sticking.

→ Can this dish be prepared ahead of time?

Yes, making it a day in advance enhances the flavors as they meld together overnight.