Recipe Ideas

Beef and Barley Soup

Savor the robust flavors of this Beef and Barley Soup, a comforting bowl that’s perfect for chilly days or when you’re craving something hearty. Made with tender chunks of beef, wholesome barley, and a blend of vegetables simmered to perfection, this soup is a delicious blend of textures and flavors. Slow-cooked to enhance the richness of the beef and the earthiness of barley, this recipe is both filling and nourishing. It’s the ultimate one-pot meal that’s as simple as it is satisfying.

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Ingredients

  • 1 lb beef stew meat, cut into bite-sized pieces
  • 1 medium onion (about 0.15 lb), diced
  • 2 large carrots (about 0.3 lb), sliced
  • 2 celery stalks (about 0.13 lb), sliced
  • 3 cloves garlic, minced
  • 1 cup barley
  • 6 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish (optional)

Directions

  1. Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5–6 minutes. Transfer the beef to the slow cooker.
  2. Sauté the Vegetables: In the same skillet, add the onions, carrots, and celery. Sauté for about 4 minutes until softened. Add the minced garlic and cook for another minute.
  3. Combine in Slow Cooker: Add the sautéed vegetables, beef broth, diced tomatoes, barley, thyme, rosemary, salt, and pepper to the slow cooker. Stir to combine.
  4. Slow Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the beef is tender and the barley is fully cooked.
  5. Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy this hearty meal!

Notes

  • Substitutions: You can substitute barley with farro or quinoa for a different texture, though cooking times may vary slightly.
  • For Extra Depth: Add a splash of Worcestershire sauce or a bay leaf during cooking to enhance the savory flavors.
  • Storage: This soup stores well in the fridge for up to 3 days, and the flavors continue to develop. It can also be frozen for up to 3 months.
  • Nutritional Benefits: Barley is rich in fiber, which helps with digestion, and beef provides essential proteins and iron, making this soup both nutritious and satisfying.

This Beef and Barley Soup is a classic comfort food that’s easy to prepare and always a crowd-pleaser. Enjoy the hearty warmth of each bowl!

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Beef and Barley Soup

Heartwarming Beef and Barley Soup – A Hearty Classic for Cozy Nights

This hearty beef and barley soup is the perfect comfort food for chilly evenings, made with tender beef, wholesome barley, and flavorful vegetables.
Prep : 10 Total : 25 minutes

Ingredients
  

Main Ingredients

  • 1.5 pounds beef stew meat cut into bite-sized pieces
  • 1 cup barley rinsed and drained
  • 8 cups beef broth
  • 2 tablespoons olive oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 2 teaspoons salt or to taste
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Instructions
 

Preparation Steps

  • Heat olive oil in a large pot over medium-high heat. Add beef and cook until browned on all sides.
  • Add carrots, celery, onion, and garlic to the pot. Cook and stir until vegetables are tender.
  • Add beef broth, barley, salt, pepper, thyme, rosemary, and bay leaf to the pot. Bring to a boil.
  • Reduce heat to low, cover, and simmer for 90 minutes or until barley is tender.
  • Remove bay leaf before serving. Adjust seasoning if necessary.

Notes

This soup can be stored in the refrigerator for up to 3 days or frozen for later use.

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I’m Maria, a Nutritional Therapy Practitioner, personal trainer, author, and podcaster. I love helping people improve their physical and mental health through easy-to-understand wellness advice and delicious recipes made with nourishing ingredients. Pull up a seat—you’re welcome at this table!

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