A warm bowl of hearty soup has a unique way of comforting us, no matter the season. And when you’re craving something filling, healthy, and full of rich flavors, beef and barley soup is the answer. This simple yet delicious dish brings together tender beef, wholesome barley, and a medley of vegetables into a savory broth that’s perfect for any occasion-whether you’re looking for a cozy dinner on a chilly evening or an energizing lunch.
Beef and barley soup is the kind of dish that improves the longer it sits, making it an excellent choice for meal prepping or even sharing with friends and family. It’s a time-honored classic that combines the earthy flavors of barley with the depth of beef, all enhanced by herbs and seasonings. This soup is packed with nutrients, offering a healthy balance of protein, fiber, and vegetables to nourish both body and soul. Plus, it’s incredibly versatile, allowing you to tweak the ingredients to your preference.
In this guide, we’ll take a deep dive into everything you need to know about making the perfect beef and barley soup, from the ingredients to cooking tips, variations, and expert advice. Let’s get started!
Easy Beef And Barley Soup Recipe
If you’ve been searching for a fuss-free yet flavorful beef and barley soup recipe, look no further. Here’s a version that’s not only delicious but also simple to make. This recipe yields a rich, savory soup that’s perfect for a hearty lunch or dinner. What’s more, it’s a one-pot wonder, meaning less cleanup!
Ingredients Needed
To create this delightful soup, you’ll need the following ingredients:
-
Beef (preferably stew meat or chuck) – 1 lb
- Cut into bite-sized cubes. You want a cut of beef that becomes tender after slow cooking, like chuck or stew meat. These cuts have more connective tissue and fat, which give the soup a rich, satisfying texture.
-
Barley (pearl or hulled) – 1 cup
- Barley is the star ingredient here, adding chewiness and heartiness to the soup. Pearl barley is quicker to cook, while hulled barley has more fiber and nutrients but takes longer to prepare.
-
Carrots – 2 medium, diced
- Carrots add sweetness and color, balancing out the richness of the beef. They also bring a good amount of vitamins and antioxidants.
-
Celery – 2 stalks, diced
- Celery adds a subtle, fresh crunch and complements the savory depth of the beef. It also contributes to the aromatic base of the soup.
-
Onion – 1 medium, chopped
- Onions provide the foundational flavor for the soup’s base. They soften as they cook, creating a sweet, savory undertone.
-
Garlic – 3 cloves, minced
- Garlic intensifies the savory flavors in the broth and pairs beautifully with the beef and barley.
-
Beef Broth – 4 cups (or water)
- Beef broth is key to making the soup flavorful and rich. It enhances the beef’s natural flavors and adds depth to the liquid. If you don’t have beef broth, chicken broth or vegetable broth can work as substitutes.
-
Tomato Paste – 1 tablespoon
- Tomato paste adds a layer of acidity and umami that balances the other ingredients, giving the soup a more rounded flavor.
-
Dried Thyme – 1 teaspoon
- Thyme adds an earthy, slightly minty flavor to the soup that pairs wonderfully with both beef and vegetables.
-
Bay Leaves – 2
- Bay leaves add a subtle floral note and a touch of depth. Just remember to remove them before serving!
-
Salt and Pepper – To taste
- Seasoning is crucial to bring all the ingredients together. Always adjust for taste.
-
Olive Oil – 1 tablespoon
- Used for sautéing the vegetables and beef. It helps to bring out the flavors and adds a smooth richness.
Cooking Instructions
Here’s how to make this comforting soup:
-
Sear The Beef
- In a large pot, heat the olive oil over medium-high heat. Once hot, add the cubed beef. Sear the beef until browned on all sides, about 5-7 minutes. This step builds flavor through the caramelization of the beef. Remove the beef from the pot and set it aside.
-
Sauté The Vegetables
- In the same pot, add the chopped onions, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
-
Deglaze The Pot
- Add a splash of beef broth to the pot, scraping up any browned bits from the bottom. These little bits of caramelized beef and vegetables will infuse the soup with even more flavor.
-
Simmer The Soup
- Add the seared beef back to the pot along with the remaining beef broth, tomato paste, barley, thyme, bay leaves, salt, and pepper. Stir everything to combine. Bring to a boil.
-
Cook And Simmer
- Reduce the heat to low, cover the pot, and let the soup simmer for about 1.5 to 2 hours. You want the beef to be tender and the barley to cook through. Stir occasionally and add more broth or water if needed to keep the soup at your desired consistency.
-
Finish And Serve
- Once the beef is tender and the barley has absorbed the flavors, taste the soup and adjust the seasoning if necessary. Remove the bay leaves before serving.
Serve hot, and enjoy the heartiness of your homemade beef and barley soup!
Ingredient Insights
Each ingredient in this soup plays a role in building a balanced, comforting dish:
- Beef: The cut of beef you use is essential. Tough cuts like chuck roast or stew meat break down during cooking, becoming tender and adding richness to the broth. These cuts have more connective tissue, which breaks down into gelatin, giving the soup a silky texture.
- Barley: Barley is a whole grain that’s loaded with fiber and nutrients, including B vitamins and iron. The grain absorbs the flavors of the broth, making every bite as flavorful as the last.
- Vegetables: The carrots, celery, and onions form what’s known as a mirepoix, the base of many soups and stews. Together, they contribute natural sweetness and depth to the soup’s flavor profile.
Expert Tips
- Brown the beef well: Don’t rush the searing process. Browning the meat creates a depth of flavor that really makes the soup special. Pat the beef dry before adding it to the pot for better searing.
- Add extra broth for a soupy texture: If you prefer a thinner soup, simply add more broth or water as the soup simmers. It also helps the barley cook more evenly.
- Use homemade broth: If you have time, make your own beef broth. It will infuse the soup with even more flavor and can be tailored to your liking.
- Let the soup sit: Soups like this taste even better the next day, so make extra and let the flavors develop overnight in the fridge.
Recipe Variations
- Vegetarian version: Skip the beef and use a combination of hearty vegetables like mushrooms, potatoes, and parsnips. Use vegetable broth for an earthy, plant-based version.
- Add greens: Toss in some spinach or kale towards the end of cooking for a burst of color and added nutrients.
- Spicy twist: For some heat, add a pinch of red pepper flakes or a diced jalapeño to the sautéed vegetables.
- Swap grains: If you’re not a fan of barley, try quinoa, farro, or even rice. Each will offer a slightly different texture and flavor profile.
Final Words
Beef and barley soup is one of those dishes that feels like a hug in a bowl. The combination of tender beef, chewy barley, and savory broth is irresistibly comforting. It’s simple to make, but the flavors are so satisfying and well-rounded. Whether you’re making it for a cozy weeknight dinner or preparing a batch for meal prep, this recipe is sure to become a family favorite.