Beef and Barley Soup (Printable)

Tender beef and barley simmered with vegetables in rich broth for a comforting meal.

# Ingredient list:

→ Meats

01 - 1 lb beef stew meat, cut into 1-inch cubes

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 cup potatoes, peeled and diced
08 - 1 cup mushrooms, sliced
09 - 1 cup frozen peas
10 - 1 can (14 oz) diced tomatoes, drained (optional)

→ Liquids

11 - 8 cups beef broth

→ Herbs & Seasonings

12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons olive oil

# How-to:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute, stirring frequently.
04 - Return the beef to the pot. Stir in potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add peas, season with salt and pepper, and simmer uncovered for an additional 20 to 30 minutes until barley and beef are tender.
07 - Remove bay leaves and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • The barley soaks up all that rich beef broth and becomes creamy without any cream, which feels like a small kitchen miracle.
  • It's a one-pot wonder that gets better the longer it sits, making it perfect for meal prep or feeding a crowd without fussing.
  • There's real substance here—tender meat, vegetables that haven't lost their identity, and a broth that tastes like you spent all day on it.
02 -
  • Don't skip the browning step—that's where half the soup's flavor comes from, and rushing it means a flat-tasting broth no matter what else you do.
  • If your barley isn't tender after an hour, it might be old; store barley in a cool dry place and replace it yearly because older barley takes longer to soften.
03 -
  • Cut all your vegetables before you start cooking so you can work quickly once the beef hits the pot—mise en place isn't fancy, it's just smart.
  • Taste the broth while everything's simmering and adjust the seasoning gradually rather than waiting until the end; it's easier to balance flavors as you go than to fix an over-salted pot.
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