There’s something truly magical about a steaming bowl of beef and barley soup when the weather turns chilly. This recipe wraps you in warmth with tender chunks of beef, nutty barley, and a medley of veggies, all simmered to perfection. I remember my grandmother making this on those cold winter afternoons, filling the house with a comforting aroma that felt like a hug. What I love most is how the barley thickens the soup, giving it that hearty texture without feeling heavy. Whether it’s a cozy family dinner or a gathering with friends, this soup will surely bring everyone together around the table, sharing stories and savoring every last drop. Trust me, you’ll want to keep this recipe close!
Ingredients List
- 1 lb beef chuck, cut into 1-inch cubes
- 1 cup pearl barley
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped, for garnish
How to Prepare the Beef and Barley Soup Recipe
Step-by-Step Instructions
- Start by heating 2 tablespoons of olive oil in a large pot over medium heat. You want it hot enough that a drop of water sizzles when it hits the oil.
- Once the oil is shimmering, add 1 pound of beef chuck that’s been cut into 1-inch cubes. Sear the beef on all sides until it’s beautifully browned, about 5-7 minutes. This step is key for adding depth of flavor, so don’t rush it!
- After searing, remove the beef from the pot and set it aside on a plate. In the same pot, toss in the diced onion, carrots, and celery. Sauté these for about 5 minutes until they soften and the onions turn translucent. The aromas will be incredible!
- Next, add the minced garlic and cook for another minute, stirring constantly. Garlic can burn quickly, so keep an eye on it!
- Return the seared beef to the pot. Pour in 8 cups of beef broth, followed by 1 cup of pearl barley, 1 teaspoon of dried thyme, and 1 bay leaf. Stir everything together, and bring it to a gentle boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours. You’ll want to check occasionally, giving it a stir and ensuring it doesn’t boil too vigorously. The longer it simmers, the more tender the beef will be!
- When the beef is fork-tender, taste the soup and season with salt and pepper as needed. Remember to remove the bay leaf before serving!
- Serve the soup hot, garnished with fresh chopped parsley for a pop of color and freshness. Enjoy every hearty spoonful!
Tips for Success
- For the richest flavor, using homemade beef broth is a game-changer. If you can’t, a good quality store-bought broth will work just fine!
- Don’t skimp on the searing! That caramelization adds layers of deliciousness to your soup.
- If you like a thicker soup, feel free to add a bit more barley or let it simmer a little longer to allow the barley to absorb more broth.
- Make it your own! Incorporate other vegetables like mushrooms or peas for added flavor and nutrition.
- This soup freezes beautifully, so make a double batch and store some for later. Just be sure to cool it completely before transferring to an airtight container.
Nutritional Information
Here’s a general idea of the nutritional content for a serving of this hearty beef and barley soup. Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes:
- Serving Size: 1 bowl
- Calories: 350
- Fat: 10g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 800mg
- Carbohydrates: 50g
- Fiber: 8g
- Sugar: 2g
- Protein: 25g
This soup is not only delicious but also packed with nutrients to keep you feeling satisfied and warm on those chilly days. Enjoy every nourishing spoonful!
Variations on the Beef and Barley Soup Recipe
One of the beauties of this beef and barley soup is its versatility! You can easily tweak it to suit your taste or make use of whatever you have on hand. Here are some fun variations to consider:
- Vegetable Boost: Add a handful of chopped kale or spinach in the last 15 minutes of cooking for an extra burst of color and nutrients. You can also toss in some diced potatoes or sweet potatoes for added heartiness.
- Mushroom Medley: Sauté some sliced mushrooms along with the onions, carrots, and celery for an earthy flavor that pairs beautifully with the beef. Cremini or shiitake mushrooms are great choices!
- Herbal Twist: Experiment with fresh herbs like rosemary or basil instead of dried thyme. Just toss them in during the last half hour of cooking to keep their flavor bright and fresh.
- Spicy Kick: If you’re in the mood for a little heat, add a pinch of red pepper flakes or a diced jalapeño when you sauté the vegetables. It’ll give your soup a delightful zing!
- Different Grains: Swap out the pearl barley for other grains like farro or quinoa. Just keep in mind that cooking times may vary, so adjust accordingly!
- Slow Cooker Option: For a hands-off method, you can make this soup in a slow cooker. Just sear the beef first, then add all the ingredients to the slow cooker and let it cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
Feel free to mix and match these ideas to create your perfect bowl of beef and barley soup. Each variation offers a new take on this classic, making it a dish you’ll want to recreate again and again!
Storage & Reheating Instructions
Leftovers from this delicious beef and barley soup can be a lifesaver on busy days! To store your soup properly, let it cool to room temperature first. Then, transfer it to an airtight container. I usually like to portion it out into individual servings, which makes reheating much easier. The soup can be stored in the refrigerator for up to 4 days. If you’d like to keep it longer, you can freeze it for up to 3 months. Just make sure to leave a little space at the top of the container since the soup will expand as it freezes.
When you’re ready to enjoy your soup again, here’s how to reheat it without losing any of that lovely flavor and texture:
- Thawing: If frozen, transfer the container to the refrigerator the night before to thaw slowly. This helps maintain the soup’s integrity.
- Stovetop: Pour the soup into a pot over medium heat. Stir occasionally and heat until it’s warmed through, about 10-15 minutes. If it seems too thick, just add a splash of beef broth or water to reach your desired consistency.
- Microwave: For a quicker option, you can reheat individual servings in the microwave. Place the soup in a microwave-safe bowl, cover it with a microwave-safe lid or plate, and heat on high for 2-3 minutes, stirring halfway through. Add a bit of broth or water if it’s too thick, just like on the stovetop!
And there you have it—simple steps to keep your beef and barley soup as comforting as the first bowl! Enjoy your leftovers just as much as the first time around!
Why You’ll Love This Recipe
- Hearty and filling, this soup is perfect for warming you up on cold days.
- Nutritious ingredients come together to create a balanced meal in a bowl.
- It’s incredibly versatile—customize it with your favorite vegetables or spices!
- This soup can be made in advance, making it ideal for meal prepping or busy weeknights.
- Leftovers taste even better the next day, as the flavors have time to meld.
- Easy to freeze, so you can always have a comforting meal on hand.
- Perfect for sharing with family and friends, creating warm memories around the table.
FAQ Section
Can I use a different cut of beef for this soup?
Absolutely! While beef chuck is my go-to for its rich flavor and tenderness, you can also use brisket or even stew meat. Just make sure whatever you choose has some fat for that lovely flavor. The key is to sear it well to develop those delicious flavors!
Can I make this soup in a slow cooker?
Yes! If you prefer a slow cooker, just sear the beef first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It’s a fantastic way to let the flavors meld while you go about your day!
Is it possible to make this soup gluten-free?
Definitely! You can substitute the pearl barley with gluten-free grains like quinoa or rice. Just be aware that cooking times may vary, so keep an eye on it!
How do I know when the beef is tender enough?
The beef should be fork-tender, which means you can easily pull it apart with a fork. This typically takes about 1.5 to 2 hours of simmering, but feel free to taste it as it cooks to check for doneness!
Can I freeze the leftovers?
Yes, this soup freezes beautifully! Just make sure to cool it completely before transferring it to an airtight container. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight before reheating.
Let’s Connect!
I’d love to hear how your beef and barley soup turns out! Did you add any of your own twists or variations? Share your thoughts in the comments below—your feedback means the world to me! If you enjoyed this recipe, don’t keep it to yourself; snap a photo and share it on social media! Tag me so I can see your delicious creations. And if you’re feeling generous, a quick rating or review would be amazing. Let’s keep the conversation going and inspire each other in our cooking adventures!
For more information on the health benefits of barley, check out this Healthline article.
To learn more about the nutritional value of beef, visit this NCBI study.
Print
Beef and Barley Soup Recipe for Cozy Comforting Meals
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A hearty beef and barley soup, rich in flavor and texture, perfect for cold days.
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 1 cup pearl barley
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the beef and sear on all sides until browned.
- Remove beef and set aside. In the same pot, add onion, carrots, and celery; sauté until softened.
- Add garlic and cook for an additional minute.
- Return beef to the pot and add broth, barley, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beef is tender.
- Season with salt and pepper to taste.
- Remove bay leaf before serving.
- Garnish with fresh parsley.
Notes
- For a richer flavor, use homemade beef broth.
- Feel free to add other vegetables like mushrooms or peas.
- This soup can be made in advance and freezes well.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: beef and barley soup recipe
