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Beef and Barley Soup Recipe

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This hearty beef and barley soup is a comforting one-pot meal filled with tender beef, nutty barley, and aromatic vegetables. It’s rich, nourishing, and perfect for chilly days.

Ingredients

  • 1.5 lbs stew beef or chuck roast, cut into cubes
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 8 cups beef broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 3/4 cup pearl barley
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
  2. In the same pot, sauté onion, carrots, and celery until softened, about 5–7 minutes.
  3. Add garlic and tomato paste; stir and cook for 1 minute.
  4. Return beef to the pot. Pour in beef broth, then add bay leaf, thyme, salt, and pepper.
  5. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes.
  6. Add barley and continue simmering for 30–40 minutes, or until barley and beef are tender.
  7. Remove bay leaf and adjust seasoning if needed.
  8. Garnish with chopped parsley before serving.

Notes

  • Add mushrooms for an earthier flavor.
  • Use quick-cooking barley to shorten final simmer time.
  • Soup thickens as it sits—add broth or water to thin when reheating.
  • Freezes well for up to 3 months.
  • Make ahead for enhanced flavor the next day.

Nutrition

Find it online: https://cookedbymaya.com/beef-and-barley-soup-recipe/