Hearty Beef and Barley Soup (Printable)

Tender beef and wholesome barley create this comforting soup, packed with vegetables and simmered in rich broth for ultimate warmth.

# What you need:

→ 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 and 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 make it:

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 garlic and cook for 1 minute, stirring frequently.
04 - Return 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. Adjust seasoning if needed. Serve hot.

# Expert Advice:

01 -
  • It gets better as it sits, so you can make it ahead and reheat without any of the stress.
  • The barley absorbs all the savory broth and becomes almost creamy, creating this unexpected luxury in a simple soup.
  • One pot, minimal cleanup, and somehow it tastes like you've been cooking all day.
02 -
  • The beef needs those first few minutes of browning without being crowded—if you cram it all in at once, it steams instead of sears, and you lose that deep flavor.
  • Don't skip rinsing the barley, and don't try to rush the simmering by turning up the heat—the low and slow approach is what makes the beef actually tender.
03 -
  • Don't add the salt until the end—the broth and beef already contribute salt, and adding it early means you might end up with something that's too salty by the time everything simmers.
  • If you want it more rustic and thick, mash some of the potatoes against the side of the pot to release their starch.
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