Beef Barley Soup is a hearty, comforting dish that combines tender beef, wholesome barley, and a medley of vegetables in a flavorful broth. Perfect for colder months, this soup is packed with nutrients and makes for a satisfying meal. The barley adds a nice chewy texture, while the beef provides a rich, savory flavor. With simple ingredients and an easy cooking process, beef barley soup is a classic that’s both filling and nutritious.
Ingredients:
- 1 lb beef stew meat (such as chuck roast or sirloin, cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup pearl barley (rinsed)
- 6 cups beef broth (low-sodium preferred)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 1 tsp Worcestershire sauce (optional, for added depth of flavor)
Instructions:
- Brown the Beef:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat in batches to avoid overcrowding the pot. Brown the beef on all sides, about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
- Sauté the Vegetables:
- In the same pot, add the remaining 1 tablespoon of olive oil. Add the onion, carrots, and celery. Sauté the vegetables until they begin to soften, about 5-6 minutes. Add the garlic and cook for another minute until fragrant.
- Add the Broth and Seasonings:
- Return the browned beef to the pot. Add the beef broth, diced tomatoes, bay leaf, thyme, salt, pepper, and Worcestershire sauce (if using). Stir to combine, scraping up any browned bits from the bottom of the pot for extra flavor.
- Add the Barley:
- Stir in the barley. Bring the soup to a boil over high heat, then reduce the heat to low and cover. Let it simmer for about 45 minutes to 1 hour, or until the beef is tender and the barley is cooked through. Stir occasionally to ensure the barley doesn’t stick to the bottom of the pot.
- Adjust Seasonings and Serve:
- Taste the soup and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley if desired.
- Serve:
- Serve the beef barley soup hot, alongside crusty bread or a light salad for a complete meal.
Why You’ll Love Beef Barley Soup:
Beef barley soup is one of those classic comfort foods that delivers on both flavor and heartiness. The tender chunks of beef combined with the soft, chewy barley create a satisfying and filling dish. The barley not only adds texture but also brings fiber, which makes the soup more filling and nutritious. The vegetables—carrots, celery, and onions—provide a slight sweetness and balance the savory flavors of the beef and broth.
This soup is also incredibly versatile. You can swap in different vegetables, such as potatoes or parsnips, or add other grains like quinoa or farro for variety. It’s easy to adjust the flavors as well, adding extra herbs like rosemary or a pinch of red pepper flakes for some heat.
Additionally, beef barley soup is make-ahead friendly. The flavors develop even further after a day or two, so it’s a great option for meal prepping or batch cooking. It can be stored in the fridge for up to 3-4 days and also freezes well for up to 3 months. Just be sure to let it cool completely before transferring it to an airtight container.
Nutritional Information (Per Serving):
- Calories: ~350 kcal (1 1/2 cup serving)
- Protein: 30g
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 6g
- Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 600mg (varies depending on broth used)
- Vitamin A: 90% of the daily value
- Vitamin C: 15% of the daily value
- Iron: 20% of the daily value
