This hearty beef and barley soup is perfect for chilly days. It’s packed with tender beef, chewy barley, and vegetables, making it both filling and delicious!
Whenever I make this soup, it warms me right up. Plus, it’s so easy to throw everything in one pot! Who doesn’t love a good, cozy meal without too much fuss?
Key Ingredients & Substitutions
Beef Stew Meat: I recommend using chuck roast for its rich flavor and tenderness. If you need a leaner option, consider using sirloin. You can also use leftover roast beef; just add it at the end to warm through.
Pearl Barley: This ingredient provides a hearty texture. If you can’t find barley, substitute with quinoa or brown rice. Keep in mind they have different cook times, so adjust accordingly!
Vegetables: Onions, carrots, and celery are typical ‘mirepoix.’ Feel free to add other veggies like potatoes or peas. They’ll add flavor and nutrients!
Beef Broth: For a lighter soup, you can use vegetable broth or homemade broth. If you don’t have broth, water works fine but might need extra seasoning.
How Can I Achieve Perfectly Tender Meat in My Soup?
Browning the beef is key to building flavor. Take your time to ensure it’s well-seared. After that, let it simmer on low heat for a longer time to ensure it becomes tender. Here’s how:
- Use medium-high heat to brown the meat without overcrowding the pot.
- Once browned, don’t skip the simmering step! Cook on low for at least 1 hour, allowing the beef to absorb the flavors.
- Check the tenderness of the beef; it should fall apart easily when done.
Beef and Barley Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb beef stew meat, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 3 stalks celery, sliced
- 1 cup pearl barley, rinsed
- 6 cups beef broth
- 1 cup water (optional, to adjust consistency)
- 2 bay leaves
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting beef and barley soup takes about 15 minutes of prep time and 1 to 1.5 hours of cooking time. So, plan for around 1 hour and 45 minutes in total. It’s mostly hands-off once you have everything in the pot!
Step-by-Step Instructions:
1. Searing the Beef:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef cubes. Brown the meat on all sides for about 5-7 minutes. This adds great flavor! Once done, remove the beef from the pot and set it aside for later.
2. Cooking the Vegetables:
In the same pot, without cleaning it, add the chopped onion, sliced carrots, and celery. Sauté these for about 5 minutes or until they start to soften. Then, toss in the minced garlic and cook for an additional minute until it smells wonderful.
3. Combining Ingredients:
Bring the browned beef back into the pot, mixing it in with the sautéed veggies. Then, add the rinsed pearl barley, beef broth, bay leaves, and thyme. If you want, pour in an additional cup of water to ensure everything is submerged, especially the barley.
4. Simmering:
Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for 1 to 1.5 hours. Stir occasionally and check the liquid level. If it gets too thick, you can always add a bit more water to reach your desired consistency.
5. Final Touches:
After simmering, remove the bay leaves and thyme sprigs. Taste the soup and season it with salt and pepper to your liking.
6. Serve and Enjoy:
Ladle the delicious soup into bowls, and don’t forget the garnish! Top each serving with fresh chopped parsley for a pop of color and flavor. Serve hot and enjoy your cozy meal!
Can I Use a Different Type of Meat for This Soup?
Absolutely! While beef stew meat is traditional, you can also use lamb or even chicken. If you opt for chicken, be sure to use boneless, skinless pieces, and adjust the cooking time accordingly, as chicken cooks faster than beef.
What Can I Substitute for Pearl Barley?
If you don’t have pearl barley, you can use quinoa, brown rice, or even farro. Keep in mind that each of these alternatives has different cooking times, so make sure to adjust the simmering time.
How Do I Store Leftover Beef and Barley Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. To reheat, simply warm it on the stove or in a microwave, stirring occasionally for even heating.
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, substitute the beef for mushrooms or lentils and replace the beef broth with vegetable broth. You may want to add some extra seasoning to enhance the flavor!