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Beef and Barley Soup Recipe

Beef And Barley Soup

Hearty, nutritious, and satisfying, this Beef and Barley Soup is a comforting classic perfect for cold days. Tender beef, wholesome barley, and colorful veggies simmer in a savory broth, making it a complete meal in a bowl.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6 persons
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 600 grams beef stew meat, cut into 2cm cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 200 grams)
  • 2 carrots, peeled and sliced (about 200 grams)
  • 2 celery stalks, chopped (about 100 grams)
  • 3 cloves garlic, minced
  • 150 grams pearl barley (3/4 cup)
  • 2 tablespoons tomato paste
  • 2 liters beef broth (low sodium preferred)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons salt (to taste)
  • 1/2 teaspoon ground black pepper (to taste)
  • 100 grams frozen peas (about 1 cup)
  • 2 tablespoons chopped fresh parsley (for garnish, optional)

Equipment

  • 1 large soup pot or Dutch oven at least 5 quarts
  • 1 cutting board
  • 1 measuring cups and spoons

Method
 

  1. Heat the olive oil in the large pot over medium-high heat. Add the beef cubes in a single layer. Brown on all sides for about 5 minutes.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 6-8 minutes until onions turn translucent.
  3. Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring to combine.
  4. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
  5. Add pearl barley, bay leaves, thyme, oregano, salt, and pepper. Stir to mix everything together.
  6. Bring the soup to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 20 minutes. Stir occasionally and skim off any foam that appears.
  7. Add the frozen peas and cook uncovered for another 10 minutes until peas are heated through and barley is tender.
  8. Remove bay leaves. Taste and adjust salt and pepper if needed.
  9. Ladle hot soup into bowls, sprinkle with fresh parsley if desired, and serve.
  10. For extra flavor, add a splash of Worcestershire sauce or a teaspoon of soy sauce with the broth.
  11. If you prefer a thicker soup, simmer uncovered in the last 15 minutes.
  12. Leftovers can be stored in the refrigerator for up to 3 days and will thicken as the barley absorbs more liquid. Add a bit of water or broth when reheating.
  13. For a gluten-free version, replace barley with rice (adjust cooking time as needed).

Notes

For extra flavor, add a splash of Worcestershire sauce or a teaspoon of soy sauce with the broth.
If you prefer a thicker soup, simmer uncovered in the last 15 minutes.
Leftovers can be stored in the refrigerator for up to 3 days and will thicken as the barley absorbs more liquid. Add a bit of water or broth when reheating.
For a gluten-free version, replace barley with rice (adjust cooking time as needed).