Hearty Beef Barley Soup (Print)
Tender beef, wholesome barley, and a medley of vegetables combine for a cozy, nourishing meal.
# What You Need:
→ Meats
01 - 1 lb beef stew meat, cut into 1/2-inch cubes
→ Vegetables
02 - 1 large onion, diced
03 - 3 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup sliced mushrooms (optional)
07 - 1 can (14.5 oz) diced tomatoes, undrained
08 - 1 bay leaf
→ Grains
09 - 2/3 cup pearl barley, rinsed
→ Liquids
10 - 8 cups beef broth
11 - 1 cup water
→ Spices & Seasonings
12 - 1 tsp dried thyme
13 - 1 tsp dried parsley
14 - 1/2 tsp black pepper
15 - 1/2 tsp salt, or to taste
→ Fats
16 - 2 tbsp olive oil
# How to Make:
01 - Heat olive oil in a large soup pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
02 - In the same pot, add diced onions, sliced carrots, and sliced celery. Cook for 5 to 6 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - Return browned beef to the pot. Stir in mushrooms if using, diced tomatoes with juices, rinsed barley, beef broth, water, dried thyme, dried parsley, bay leaf, black pepper, and salt.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 1 hour and 15 minutes.
05 - Remove lid and continue simmering uncovered for 20 to 25 minutes, until beef and barley are tender and the soup slightly thickens.
06 - Discard bay leaf. Taste and adjust seasoning if needed. Serve hot, optionally garnished with fresh parsley.
# Expert Advice:
01 -
- It's the kind of soup that tastes even better the next day, making it perfect for meal prep or sharing with someone who needs comfort food
- Barley adds a wonderful, chewy texture and earthy flavor that feels substantial and grounding
- One pot means one pot to clean, and the aroma while it simmers is worth every bit of that wait
02 -
- Don't skip browning the beef—it creates the depth that makes people ask for the recipe. The Maillard reaction isn't just chemistry; it's the difference between good soup and unforgettable soup.
- Rinsing the barley before adding it prevents the soup from becoming gluey. This small step is the difference between a velvety texture and a starchy mess.
- If your broth is very salty, use more water—you can always add more seasoning, but you can't remove it once it's in.
03 -
- Use a mix of beef and chicken broth if you want something slightly lighter but still deeply flavorful—it's a subtle shift that changes the entire mood of the soup
- Toast your barley in a dry pan for 2 minutes before adding it to the pot for a more pronounced, nutty flavor that really shines through
- Add a splash of apple cider vinegar or lemon juice at the very end—just enough to brighten everything without making it sour