Beef and Barley soup is the perfect dish for cozy evenings, packed with tender chunks of beef, wholesome barley, and a medley of flavorful vegetables. This hearty, nutritious soup is a one-pot wonder that’s easy to make and bursting with savory goodness. It’s ideal for meal prep, as it tastes even better the next day. With every spoonful of this timeless classic, warm your soul with every comforting spoonful!
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- 1 lb (450g) beef stew meat., cut into small cubes.
- 2 tbsp (30ml) olive oil (30ml)
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups (1.4L) beef broth. 6 cups (1.6L) beef broth.
- 1 cup (200g) pearl barley.
- 1 (14.5 oz / 411g) can diced tomatoes., with juices
- 1 tbsp Worcestershire sauce (15ml) 1 tbsp
- 1 tsp dried thyme
- 1 tsp dried rosemary. 1 tsp dried rosemary
- ½ tsp black pepper
- Salt to taste
- 1 cup (150g) fresh green beans. 1 cup (150g) fresh green beans., trimmed and chopped.
Directions
- Brown the Beef: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
- Sauté VegetablesIn the same pot, add the onion, carrots, celery, and garlic. Sauté for 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Build the Base: Add the beef broth, diced tomatoes (with juices), Worcestershire sauce, thyme, rosemary, and black pepper. Stir well to combine.
- Add the Barley and Beef to the mix.: Return the browned beef to the pot, along with the pearl barley. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40-50 minutes, stirring occasionally.
- Add Green Beans: Add the chopped green beans to the pot during the last 10 minutes of cooking. Cook until the green beans are tender and the barley is fully cooked.
- Season and Serve: Taste the soup and adjust the seasoning with salt if needed. Serve hot with crusty bread for dipping.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or microwave, adding a splash of broth if the soup thickens.
- FreezingThis soup freezes well for up to 3 months. Let it cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator before reheating.
- Substitutions: Swap pearl barley for farro or rice if desired. For a gluten-free option, use quinoa or lentils instead of barley.
- Add-ins: Boost the nutrition with spinach, kale, or diced potatoes for extra heartiness.
Beef and Barley Soup is a warm hug in a bowl, perfect for family dinners or as a make-ahead meal for busy weeks!
What are the most frequently asked questions on Quora
How can I make Beef and Barley Soup in advance?
Can you make Beef and Barley soup ahead of time? The flavors meld beautifully over time. To serve, simply reheat the soup on the stovetop or in the microwave. Can you freeze soup for up to 3 months?
What are some good substitutions for ingredients if I don’t have all the ingredients on hand?
Can you substitute pearl barley for farro or rice? Is quinoa cooked faster than lentils? If you’re out of fresh green beans, you can use frozen green beans, adding them during the last 5 minutes of cooking. For the beef, consider using chuck roast or stew meat, and you can even substitute ground beef if you prefer, browning it before adding the vegetables.
How do you know if your beef and barley soup is cooked?
When beef is tender, it easily falls apart with a fork, which usually takes about 40-50 minutes of simmering. The barley should be fully cooked and tender, not crunchy, which indicates it has absorbed enough liquid. The green beans should be bright green and tender-crisp, cooked for about 10 minutes at the end. Visually, the soup should have a slightly thickened consistency from barley, and the flavors should be well-blended.
Can I double or triple this recipe for a larger crowd?
Can you double or triple this recipe? The simmering time for the beef and barley may increase by 10-15 minutes if doubling or tripling the recipe. Ensure you have enough space in your pot and that the ingredients are fully submerged in the broth. You may need to brown the beef in batches to avoid overcrowding the pot.
What are the nutritional benefits of Beef and Barley Soup?
Beef and Barley Soup is packed with nutritional benefits. The beef provides protein and iron, essential for building and repairing tissues. Barley is a good source of fiber, which aids digestion and helps regulate blood sugar levels. The vegetables (carrots, celery, onion, and green beans) contribute vitamins, minerals, and antioxidants. The broth provides hydration and electrolytes, making this soup a well-rounded and nourishing meal.
Beef and Barley Soup Recipe
This hearty Beef and Barley Soup is perfect for a cold day. Full of rich flavors and nutritious ingredients.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds beef chuck roast, cut into cubes trimmed of fat
- 1 cup pearl barley
- 2 quarts beef stock low sodium
- 1 large onion, diced
Instructions
Preparation Steps
- Heat oil in a large pot over medium-high heat. Add beef cubes, and brown on all sides.
- Add onions and cook until softened.
- Pour in the beef stock and bring to a simmer.
- Stir in the barley and cover. Cook for about 1.5 hours.
Notes
Best served with warm crusty bread on the side.
