Best Ever Beef and Barley Soup

This Best Ever Beef and Barley Soup is hearty, comforting, and loaded with tender chunks of beef, wholesome barley, and fresh vegetables.

Slowly simmered for maximum flavor, this soup is perfect for chilly days when you need something warm and satisfying. The beef becomes incredibly tender, and the barley adds a delightful texture that makes each spoonful filling. If you’re craving a homemade, nourishing soup that’s rich and savory, this recipe has you covered!

Kitchen Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and knife
• Measuring cups and spoons
• Ladle for serving

Ingredients Overview

For the Soup:

• Beef Chuck: This cut is perfect for slow cooking and becomes tender as it simmers.
• Pearl Barley: Adds a chewy, hearty texture that complements the beef and veggies.
• Vegetables: Carrots, celery, and onions provide a flavor base and make this soup extra hearty.
• Beef Broth: For a deep, rich base, go with a good-quality beef broth or stock.
• Garlic and Herbs: A few cloves of garlic, thyme, and bay leaves infuse the soup with aromatic goodness.

Step-by-Step Instructions

1. Sear the Beef:
   Begin by heating 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat. Add 1½ pounds of cubed beef chuck, season with salt and pepper, and sear on all sides until browned. Remove beef from the pot and set aside.
2. Sauté the Vegetables:
   In the same pot, add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté until softened, about 5 minutes. Add 3 minced garlic cloves and cook for an additional minute.
3. Add the Broth and Seasonings:
   Return the beef to the pot and add 8 cups of beef broth, 1 cup of pearl barley, 2 bay leaves, and 1 teaspoon dried thyme. Stir everything together and bring to a gentle boil.
4. Simmer the Soup:
   Reduce the heat to low, cover, and let the soup simmer for about 1½ to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally to prevent sticking.
5. Adjust Seasoning:
   Taste the soup and adjust seasonings as needed, adding more salt, pepper, or herbs if desired.
6. Serve:
   Remove the bay leaves, then ladle the soup into bowls. Garnish with fresh parsley if desired.

Recipe Tips

• Cut the Beef Evenly: Cut the beef into equal-sized cubes so they cook evenly.
• For a Thicker Soup: Allow it to simmer uncovered for the last 20 minutes to reduce and thicken.
• Make it Ahead: This soup tastes even better the next day as the flavors meld together.

What to Serve With This Recipe

• Crusty Bread: Perfect for soaking up the flavorful broth.
• Side Salad: A fresh green salad adds a nice contrast to the hearty soup.
• Roasted Vegetables: Oven-roasted vegetables like Brussels sprouts or asparagus make a great pairing.

Frequently Asked Questions

Can I use another grain instead of barley?
Yes! Farro, brown rice, or quinoa can be used as substitutes, though the texture may vary.

How long does this soup last in the fridge?
This soup can be stored in an airtight container in the refrigerator for up to 4 days.

Can I freeze this soup?
Absolutely! Allow it to cool completely, then freeze in individual portions for up to 3 months.

Serving Suggestions

• Top with Fresh Herbs: Add a sprinkle of fresh parsley or thyme for a burst of color.
• Add a Parmesan Sprinkle: A bit of grated Parmesan brings a deliciously savory note.
• Serve with Hot Sauce: A dash of hot sauce adds a kick if you like a bit of heat.

Ingredients

• 1½ pounds beef chuck, cubed
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 8 cups beef broth
• 1 cup pearl barley
• 2 bay leaves
• 1 teaspoon dried thyme
• Fresh parsley, for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Sear the beef until browned on all sides, then set aside.
2. Add onion, carrots, and celery to the pot, cooking until softened. Add garlic and cook for 1 minute.
3. Return beef to the pot. Add beef broth, barley, bay leaves, and thyme. Bring to a boil.
4. Reduce heat, cover, and simmer for 1½ to 2 hours until beef is tender and barley is cooked.
5. Adjust seasoning, garnish, and serve.

This Best Ever Beef and Barley Soup

This Best Ever Beef and Barley Soup is hearty, comforting, and loaded with tender chunks of beef, wholesome barley, and fresh vegetables.

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Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and knife
• Measuring cups and spoons
• Ladle for serving

Ingredients

  

• 1½ pounds beef chuck cubed
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion diced
• 2 carrots chopped
• 2 celery stalks chopped
• 3 cloves garlic minced
• 8 cups beef broth
• 1 cup pearl barley
• 2 bay leaves
• 1 teaspoon dried thyme
• Fresh parsley for garnish (optional)

Instructions

 

• Heat olive oil in a large pot over medium-high heat. Sear the beef until browned on all sides, then set aside.
• Add onion, carrots, and celery to the pot, cooking until softened. Add garlic and cook for 1 minute.
• Return beef to the pot. Add beef broth, barley, bay leaves, and thyme. Bring to a boil.
• Reduce heat, cover, and simmer for 1½ to 2 hours until beef is tender and barley is cooked.
• Adjust seasoning, garnish, and serve.