Here’s a hearty Beef & Barley Soup recipe that’s cozy, filling, and full of flavor:
🥣 Beef & Barley Soup
Ingredients (Serves 4–6)
- 1 lb (450 g) beef stew meat, cut into small cubes
- 1 cup pearl barley
- 1 large onion, chopped
- 2–3 carrots, diced
- 2–3 celery stalks, diced
- 3–4 garlic cloves, minced
- 6 cups beef broth (or stock)
- 1–2 cups water (adjust as needed)
- 1–2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh)
- Salt and pepper to taste
- 2 tbsp olive oil or vegetable oil
- Optional: 1 cup chopped potatoes or mushrooms
Instructions
- Brown the beef
- Heat oil in a large pot over medium-high heat.
- Add beef cubes, season with salt and pepper, and brown on all sides.
- Remove beef and set aside.
- Sauté vegetables
- In the same pot, add onion, carrot, and celery.
- Cook 5–7 minutes until softened.
- Add garlic and cook 1 more minute.
- Combine and simmer
- Return beef to the pot.
- Add beef broth, water, bay leaves, and thyme.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1–1.5 hours, until beef is tender.
- Add barley
- Stir in pearl barley (and potatoes/mushrooms if using).
- Simmer another 30–40 minutes until barley is tender and soup thickens.
- Season and serve
- Remove bay leaves.
- Taste and adjust salt and pepper.
- Serve hot, optionally garnished with fresh parsley.
Tips for Extra Flavor
- Sear beef in batches to avoid steaming.
- Use homemade or low-sodium beef broth for better taste.
- Add a splash of Worcestershire sauce or soy sauce for depth.
- Leftovers taste even better the next day — barley absorbs flavors.
If you want, I can also give a slow cooker version that’s even easier: dump everything in the morning, and it’s ready by dinner.
Do you want me to do that?
