Pin It A hearty, comforting soup featuring tender beef, wholesome barley, and a medley of vegetables simmered in a savory broth.
I remember the first time I made this beef and barley soup on a cold winter afternoon. The aroma filled the house and my family asked for second helpings before the pot even cooled.
Ingredients
- Beef chuck or stewing beef: 500 g (1.1 lbs), cut into 1.5 cm (½-inch) cubes
- Olive oil: 2 tbsp
- Onion: 1 large, diced
- Carrots: 2, peeled and sliced
- Celery: 2 stalks, sliced
- Garlic cloves: 3, minced
- Mushrooms: 200 g (1 cup), sliced (optional)
- Potato: 1 medium, peeled and diced (optional)
- Pearl barley: 100 g (½ cup), rinsed
- Beef broth: 1.5 liters (6 cups)
- Diced tomatoes: 400 g (1 can), with juice
- Water: 250 ml (1 cup)
- Bay leaves: 2
- Dried thyme: 1 tsp
- Dried rosemary: ½ tsp
- Salt: 1 tsp (adjust to taste)
- Freshly ground black pepper: ½ tsp
- Fresh parsley: 2 tbsp chopped (for garnish)
Instructions
- Brown the beef:
- Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
- Sauté vegetables:
- In the same pot, add onion, carrots, celery, and mushrooms (if using). Sauté for 5 minutes until vegetables begin to soften.
- Add garlic:
- Add garlic and cook for 1 minute, stirring frequently.
- Combine ingredients:
- Return beef to the pot. Add barley, diced tomatoes, beef broth, water, bay leaves, thyme, rosemary, salt, and pepper. Add potato if using.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1½ hours, stirring occasionally, until beef and barley are tender.
- Finish and serve:
- Remove bay leaves. Adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley.
Pin It This soup became a favorite in our home after our family spent a snow day together. There was plenty of laughter and warmth shared over steaming bowls at the dinner table.
Required Tools
Large soup pot or Dutch oven, wooden spoon, chef’s knife, cutting board, ladle
Allergen Information
Contains: None of the major allergens. If using store-bought broth, check for gluten or other allergens.
Nutritional Information
Calories: 320, Total Fat: 10 g, Carbohydrates: 32 g, Protein: 25 g per serving
Pin It This classic soup delivers comfort and nourishment with every spoonful. Make a double batch to enjoy for lunch the next day.
Recipe FAQs
- → Can I use a different cut of beef?
Yes, stewing beef or chuck is preferred, but brisket or round also work well in this dish.
- → Is pearl barley essential?
Pearl barley adds texture and heartiness, but you may substitute with hulled barley or another grain.
- → How can I add more flavor?
Brown the beef well and consider a splash of red wine when sautéing vegetables for added richness.
- → Can I make it ahead?
Absolutely! Flavors intensify overnight. Refrigerate and reheat gently before serving for best results.
- → Is this dish suitable for special diets?
It is dairy-free and can be made gluten-free with suitable broth. Omit potatoes if following a low-carb plan.
- → What can I pair with it?
This hearty main pairs beautifully with crusty bread or a fresh green salad for a rounded meal.