Hearty Beef and Barley Soup (Printable View)

Tender beef, wholesome barley, and vegetables simmered together for a warm, filling meal.

# Needed Ingredients:

→ Meats

01 - 1.5 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 large russet potato, peeled and diced
08 - 1 cup frozen peas
09 - 1 can (14.5 oz) diced tomatoes with juices

→ Grains

10 - 3/4 cup pearl barley, rinsed

→ Liquids

11 - 8 cups beef broth
12 - 1 cup water

→ Spices & Seasonings

13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon ground black pepper
17 - 1.5 teaspoons salt, or to taste
18 - 2 tablespoons chopped fresh parsley (optional garnish)

# Directions:

01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Return beef to the pot. Stir in diced potatoes, canned tomatoes with juices, rinsed barley, bay leaves, dried thyme, dried oregano, salt, and pepper.
05 - Pour in beef broth and water. Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes, stirring occasionally.
06 - Stir in frozen peas during the last 10 minutes of cooking. Taste and adjust seasoning if necessary.
07 - Remove bay leaves. Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Hints:

01 -
  • Everything cooks in one pot, so cleanup is basically nonexistent and you can relax while it simmers.
  • The barley soaks up all the beefy, herby broth and gets plump and chewy in the best way.
  • It tastes even better the next day, which means you get to eat amazing leftovers without any extra work.
02 -
  • Don't skip browning the beef—it builds flavor you can't get any other way and makes the whole pot richer.
  • If the soup gets too thick as it sits, add a splash of broth or water when you reheat it.
03 -
  • Use a heavy-bottomed pot or Dutch oven to prevent sticking and ensure even heat distribution.
  • If you have time, let the soup sit for 20 minutes after cooking—the flavors marry and deepen in a way that's hard to describe but impossible to miss.
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