Hearty Beef and Barley Soup

When the weather turns cold, there is nothing more satisfying than a steaming bowl of homemade soup. This Beef and Barley Soup is the ultimate comfort food, combining tender cubes of beef with hearty grains and a vibrant mix of vegetables in a savory broth. It is a wholesome, one-pot meal that fills the kitchen with a wonderful aroma and promises to warm you from the inside out.

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This traditional American staple is loved for its thick, stew-like consistency and the nutty texture of pearl barley. By simmering the ingredients slowly, the flavors of the thyme, bay leaves, and parsley meld perfectly with the beef broth, creating a dish that is deep, complex, and incredibly nourishing.

Ingredients

• 1 lb (450 g) beef stew meat, cut into 1-inch cubes
• 3/4 cup (120 g) pearl barley, rinsed
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup (150 g) potatoes, peeled and diced
• 1 cup (150 g) mushrooms, sliced
• 1 cup (150 g) frozen peas
• 1 can (14 oz / 400 g) diced tomatoes, drained (optional)
• 8 cups (2 liters) beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil

Instructions

Step 1

Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.

Step 2

In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.

Step 3

Add garlic and cook for 1 minute, stirring frequently.

Step 4

Return the beef to the pot. Stir in the potatoes, barley, diced tomatoes (if using), beef broth, bay leaves, thyme, and parsley.

Step 5

Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.

Step 6

Add peas, season with salt and pepper, and simmer uncovered for an additional 20–30 minutes, until the barley and beef are tender.

Step 7

Remove bay leaves. Adjust seasoning if needed. Serve hot.

Zusatztipps für die Zubereitung

To get the best results, ensure the beef cubes are well-browned as this step creates the foundation for the soup's rich color and depth. If the soup thickens too much after cooling—as the barley continues to absorb liquid—simply add a splash of extra beef broth when reheating.

Varianten und Anpassungen

For a lighter alternative, you can use lean beef or even substitute it with ground turkey. You can also customize the vegetable profile by adding other root vegetables such as parsnips or turnips for extra variety and flavor.

Serviervorschläge

This hearty soup pairs exceptionally well with crusty bread and a robust red wine. For storage, it can be refrigerated for up to 4 days or frozen for up to 3 months, making it a great option for future quick dinners.

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Whether you follow the recipe exactly or add your own twist with extra root vegetables, this beef and barley soup is sure to become a cold-weather favorite. Serve it hot and enjoy the simple pleasure of a home-cooked meal that truly satisfies.

Questions & Answers

→ Can I use a different cut of beef?

Yes, you can use chuck roast or round steak cut into 1-inch cubes. Leaner cuts like sirloin work but may be less tender. For a lighter version, substitute with turkey or chicken.

→ How do I prevent the barley from getting mushy?

Add pearl barley at the beginning and simmer gently. Avoid overcooking beyond the recommended 1 hour 20-30 minutes total simmering time. The barley should be tender but still have slight bite.

→ Can I make this in a slow cooker?

Absolutely. Brown the beef first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add peas during the last 30 minutes of cooking.

→ What other vegetables can I add?

Parsnips, turnips, green beans, or corn work wonderfully. Add root vegetables at the beginning with the barley, and quicker-cooking vegetables like green beans during the last 20 minutes.

→ How should I store and reheat leftovers?

Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed as the barley absorbs liquid over time.

→ Is this gluten-free?

No, pearl barley contains gluten. For a gluten-free version, substitute with rice, quinoa, or certified gluten-free grains, and verify your beef broth is gluten-free.