Beef Pearl Barley Soup (Print)
Comforting soup with beef, pearl barley, vegetables, and herbs for a warming meal.
# What You Need:
→ Meats
01 - 1.1 lbs beef stewing meat, cut into 3/4 inch cubes
02 - 1 tbsp olive oil
→ Vegetables
03 - 1 large onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 garlic cloves, minced
07 - 1 large potato, peeled and diced
08 - 1 cup mushrooms, sliced (optional)
→ Grains
09 - 1/2 cup pearl barley, rinsed
→ Liquids
10 - 6 cups beef stock
11 - 14 oz canned diced tomatoes with juice
12 - 2 tbsp tomato paste
→ Herbs & Spices
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1/2 tsp dried rosemary
16 - Salt and freshly ground black pepper, to taste
→ Garnish
17 - 2 tbsp fresh parsley, chopped
# How to Make:
01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook for 4 to 5 minutes until softened, then add garlic and cook for an additional minute.
03 - Return browned beef to the pot. Stir in diced potato, mushrooms if using, pearl barley, diced tomatoes with juice, tomato paste, bay leaves, thyme, and rosemary.
04 - Pour in beef stock and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, stirring occasionally.
05 - Remove lid and continue to simmer for another 20 to 30 minutes until beef and barley are tender. Season with salt and freshly ground black pepper to taste.
06 - Discard bay leaves. Ladle soup into bowls and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The beef gets so tender it practically melts, while the barley adds a subtle chewiness that makes each spoonful interesting.
- It's a complete meal in one bowl—no sides needed, though crusty bread won't hurt.
- The vegetables soften into the broth until they're almost part of it, creating a cohesive depth of flavor.
02 -
- Don't skip the rinsing of pearl barley—unrinsed barley turns the soup cloudy and gluey, which changes the whole texture.
- If your beef is still tough after 1 hour 15 minutes, keep it covered and simmering; some cuts need extra time, and there's no rush.
- Taste the soup before serving, not during cooking—flavors concentrate as liquid reduces, and what seemed perfectly seasoned halfway through might be too salty at the end.
03 -
- Pat your beef dry before browning—moisture prevents a proper crust and steams the meat instead of searing it.
- If the soup tastes flat at the end, it's usually not salt but missing acid; a squeeze of lemon juice or splash of red wine can wake it up immediately.