Hearty Beef Barley Soup Recipe

BySoha

Warm, nourishing, and deeply flavorful, this Hearty Beef Barley Soup is the perfect meal to comfort both body and soul. Tender beef, wholesome barley, and fresh vegetables simmer together in a rich broth, creating a balanced and satisfying dish. Easy to prepare and full of texture, this soup is ideal for weeknight dinners or batch cooking for the week.

Ingredients List

  • 500 grams beef stew meat, cut into bite-size pieces
  • 1 cup pearl barley
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Chopped fresh parsley for garnish

Step-by-Step Instructions

Beef Barley Soup Recipe
Step 1: Brown the Beef

Heat olive oil in a large pot over medium heat. Add beef pieces and brown them on all sides. Remove and set aside.

Step 2: Sauté Aromatics

In the same pot, sauté onion, garlic, carrots, and celery until softened and fragrant.

Step 3: Combine Ingredients

Return the beef to the pot. Add diced tomatoes, beef broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a gentle boil.

Step 4: Add Barley and Simmer

Stir in barley and reduce heat to low. Cover and simmer for 40 to 45 minutes, or until the beef is tender and the barley is cooked through.

Step 5: Finish and Serve

Remove the bay leaf. Adjust seasoning if needed. Garnish with chopped fresh parsley and serve hot.

Cook Time

Total Time: 1 hour
Preparation: 15 minutes
Cooking: 45 minutes

Servings

Serves 4 to 6 people

Nutritional Information (approx. per serving)

  • Calories: 350
  • Protein: 28 grams
  • Carbohydrates: 28 grams
  • Fat: 12 grams
  • Fiber: 5 grams
  • Sodium: 750 mg

Storage Instructions

Allow the soup to cool completely before storing in an airtight container. Refrigerate for up to three days. It can also be frozen for up to two months. Reheat gently on the stove, adding a little water or broth if needed.

Suggestions

  • Add chopped mushrooms for extra umami flavor.
  • Use pearl barley for a chewier texture or quick-cooking barley for faster preparation.
  • Serve with crusty bread or a light side salad.

Seasonal Relevance

This soup is perfect for cooler months, offering warmth and comfort. Its hearty nature makes it ideal for autumn and winter dinners, but it can be enjoyed any time of year when a nourishing meal is needed.

Conclusion

Hearty Beef Barley Soup is a wholesome, flavorful, and satisfying dish that combines tender beef, wholesome barley, and fresh vegetables in a rich broth. It is simple enough for a weeknight meal yet impressive for guests. Every spoonful delivers comfort, nutrition, and delicious depth of flavor.

Hearty Beef Barley Soup Recipe
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Hearty Beef Barley Soup Recipe

Recipe by Soha
Servings

4-6

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

2100

kcal
Total time

1

hour 

A nourishing and flavorful soup with tender beef, wholesome barley, and fresh vegetables simmered in a rich broth. This Hearty Beef Barley Soup is perfect for weeknight dinners, batch cooking, or a comforting meal any time you want something warm and filling.

Ingredients

  • 500 grams beef stew meat, cut into bite-size pieces

  • 1 cup pearl barley

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 6 cups beef broth

  • 1 can diced tomatoes

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 bay leaf

  • Salt and black pepper to taste

  • 2 tablespoons olive oil

  • Chopped fresh parsley for garnish

Directions

  • Heat olive oil in a large pot over medium heat. Brown the beef on all sides and remove from the pot.
  • Sauté onion, garlic, carrots, and celery until softened and aromatic.
  • Return beef to the pot. Add diced tomatoes, beef broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a gentle boil.
  • Stir in barley and reduce heat to low. Cover and simmer for 40 to 45 minutes until beef is tender and barley is cooked.
  • Remove bay leaf, adjust seasoning, and garnish with fresh parsley before serving hot.

Recipe Video

Notes

  • Add mushrooms for additional depth of flavor.
  • Use quick-cooking barley for a faster version.
  • Serve with crusty bread or a light salad.
  • Can be stored in the refrigerator for up to three days or frozen for up to two months.

FAQs

1. Can I use a slow cooker for this recipe?
Yes, brown the beef and sauté vegetables first, then transfer to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours, adding barley in the last 45 minutes.

2. Can I use beef stock cubes instead of broth?
Yes, dissolve stock cubes in water according to package instructions to replace broth.

3. Can I make this soup in advance?
Absolutely, it tastes even better the next day as the flavors meld. Store in the refrigerator and reheat gently before serving.

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