Hearty Beef and Barley Soup Recipe: Easy & Delicious

Craving a hearty bowl of comfort that’s both delicious and incredibly easy to make?

Then you’re in for a treat! This Beef and Barley Soup is not just any soup; it’s a flavorful, soul-warming meal that’s perfect for chilly evenings or any time you need a satisfying and impressive dish without spending hours in the kitchen. Let’s dive in!

Why You’ll Love It

• It’s packed with rich, savory flavors from the beef, vegetables, and herbs.
• The barley adds a wonderful chewy texture that makes it incredibly satisfying.
• It’s a one-pot meal, meaning less cleanup and more time to enjoy your meal.
• This soup freezes beautifully, making it great for meal prepping or leftovers.
• It’s highly customizable, allowing you to add your favorite vegetables or seasonings.

What Makes This Recipe Unique?

Unlike many beef and barley soups that rely on simple seasoning, this recipe utilizes a slow, gentle simmer to allow the flavors to meld together perfectly. We’re also going to sear the beef to create those nice flavorful bits at the bottom of the pot which are going to give this soup such an incredible depth of flavor. The specific combination of fresh thyme and bay leaves brings an aromatic dimension that truly elevates the soup from ordinary to extraordinary.

Ingredient List

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into 1-inch pieces
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups beef broth
• 1 cup pearl barley – *adds a delightful chewiness and texture to the soup*
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped for garnish

Step-by-Step Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and sear on all sides until nicely browned. Remove the beef and set aside.
2. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. Return the beef to the pot. Pour in the beef broth, add the barley, bay leaves, thyme, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 ½ hours, or until the beef is very tender and the barley is cooked.
5. Stir in the frozen peas and cook for another 5 minutes until they are heated through.
6. Remove the bay leaves. Garnish with fresh parsley before serving.

Optional Toppings/Variations

Feel free to get creative with your toppings! A dollop of sour cream or Greek yogurt adds a nice tang and creaminess. A sprinkle of red pepper flakes can kick up the heat. And a few croutons add a nice crunch. To add a little more depth to the flavor, a squeeze of lemon juice right before serving can brighten the whole dish.

Expert Tips

• Sear the beef in batches to ensure each piece gets a good crust. This enhances the flavor of the soup.
• Don’t rush the simmering process. The longer it simmers, the more flavorful the soup becomes.
• Taste and adjust seasonings at the end. You may need more salt or pepper to your liking.
• For a richer flavor, you can use bone-in beef stew meat.
• If you don’t have fresh parsley, use a tablespoon of dried parsley instead

Frequently Asked Questions (FAQs)

• Can I use a different type of meat?
  Yes, lamb or chuck roast work well as alternatives. Just adjust the cooking time as needed.
• Can I substitute pearl barley?
  Yes, hulled barley or another grain such as farro can be used but may alter the cooking time.
• How should I store leftover soup?
  Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage (up to 3 months)
• Can I make this in a slow cooker?
  Yes! Sear the beef and sauté the vegetables in a pan, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add peas near the end.
• Can I add more vegetables?
  Absolutely! Add chopped potatoes, zucchini, or green beans for added nutrients and flavor.

Variations and Customization Options

There are so many ways to adapt this soup! For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño. If you prefer a thicker soup, mash some of the cooked potatoes against the side of the pot. To make this vegetarian friendly, use lentils or mushrooms in place of the beef and vegetable broth instead of beef broth.

• Mushroom Beef and Barley Soup: Sauté 8 oz of sliced mushrooms with the other vegetables.
• Spicy Beef and Barley Soup: Add 1/2 teaspoon of red pepper flakes and 1 chopped jalapeño with the other vegetables.
• Tomato Beef and Barley Soup: Add 1 (14.5 oz) can of diced tomatoes when adding the broth.

Serving Suggestions

Serve your hearty Beef and Barley Soup with a side of crusty bread or a simple side salad. A grilled cheese sandwich or some cheesy biscuits are also fantastic pairings. This soup is filling enough to be a complete meal, making it perfect for a satisfying lunch or dinner.

Conclusion

This Beef and Barley Soup is more than just a meal; it’s a comforting hug in a bowl. It’s easy enough for a weeknight dinner, yet impressive enough for a special occasion. So, grab your ingredients, and let’s get cooking! Don’t forget to share your photos with us on social media and subscribe to our newsletter for more delicious recipes!

Related Recipes You’ll Love

• Grandma’s Chicken Noodle Soup
• The Ultimate Guide to Mexican Chicken Soup
• The Ultimate Guide to Campbell’s Cream of Chicken Soup

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