Beef and Barley Soup

Why Make This Recipe

Beef and Barley Soup is a comforting dish perfect for any time of the year. It has rich flavors, thanks to the tender beef and fresh vegetables. This soup is filling, nutritious, and great for warming you up on a cold day. Plus, it’s easy to make and can feed a crowd, making it perfect for family dinners or gatherings.

How to Make Beef and Barley Soup

Making Beef and Barley Soup is straightforward and enjoyable. With just a few steps, you can create a hearty and delicious meal that will impress everyone at your table.

Ingredients:

• 2 pounds stew meat (nicely marbled beef chunks)
• Salt and pepper
• 2 tablespoons oil
• 10 cups water
• 3 tablespoons Better Than Bouillon Beef Base (mounded tablespoons of good quality)
• 2 cups celery (chopped)
• 2 onions (chopped)
• 5 cloves garlic (minced)
• 1 large potato (peeled and shredded, about 2 cups)
• 3-4 large carrots (peeled and shredded, about 2 cups)
• 1 cup pearl barley (rinsed)

Directions:

1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
2. When the oil is hot, add about 1/3 of the meat. Brown it for about 1-2 minutes, then turn it to brown the other side. Remove it to a plate when it is browned on all sides.
3. Repeat this step with the remaining meat in two more batches. Adding all the meat at once will steam it instead of browning it, which is not what you want.
4. Once all the meat is browned, add it back to the pot along with 10 cups of water. Stir in 3 healthy tablespoons of beef stock concentrate.
5. Add the chopped celery, onions, and garlic. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for about 2 hours.
6. When the meat is tender and easily breaks apart with a wooden spoon, add the shredded potato and carrots. Bring back to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
7. Stir in 1 cup of barley. Bring to a boil again, then reduce to low. Cook for another half hour, or until the barley is tender and the soup tastes like home.

Slow Cooker Instructions: For slow cooker lovers, you can brown the beef in a skillet first and then transfer it to a slow cooker with all the other ingredients (except barley). Cook on low for 6-8 hours. Add the barley in the last 30-45 minutes of cooking.

How to Serve Beef and Barley Soup

Serve the soup hot, ladled into bowls. You can garnish it with fresh herbs like parsley for a nice touch. Enjoy it with crusty bread or a side salad for a complete meal.

How to Store Beef and Barley Soup

Let the soup cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in portions. It will last in the freezer for about 3 months. Thaw it in the fridge overnight before reheating.

Tips to Make Beef and Barley Soup

• Use good-quality beef broth for a deeper flavor.
• Feel free to add other vegetables like peas or green beans for extra nutrition.
• Adjust the seasoning as needed. Taste it before serving and add more salt or pepper if desired.

Variation

You can make this soup even heartier by adding more barley or using different cuts of beef. If you prefer a thicker soup, include less water or slightly increase the barley.

FAQs

Can I use chicken instead of beef?

Yes, chicken can be used in place of beef, but cooking times may vary.

Can I make this soup vegetarian?

Absolutely! Use vegetable broth and replace the beef with hearty vegetables like mushrooms or lentils.

How long does it take to prepare and cook?

The total time for cooking is about 3 hours, including simmering, but hands-on time is around 30-45 minutes.

Beef and Barley Soup

A comforting and hearty soup made with tender beef, fresh vegetables, and pearl barley, perfect for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 3 hours hrs

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds stew meat (nicely marbled beef chunks) Generously salt and pepper
• 2 tablespoons oil For browning the meat
• 10 cups water For the soup base
• 3 tablespoons Better Than Bouillon Beef Base Use mounded tablespoons of good quality
• 2 cups celery (chopped)
• 2 onions (chopped) 3
• 5 cloves garlic (minced)
• 1 large potato (peeled and shredded, about 2 cups)
• 3-4 large carrots (peeled and shredded, about 2 cups)
• 1 cup pearl barley (rinsed) Add towards the end of cooking

Method

 

Browning the Beef

1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
2. Add about 1/3 of the meat when oil is hot and brown it for about 1-2 minutes on each side.
3. Remove browned meat to a plate and repeat with the remaining meat.

Cooking the Soup

1. Once all the meat is browned, add it back to the pot along with 10 cups of water and stir in 3 tablespoons of beef stock concentrate.
2. Add the chopped celery, onions, and garlic. Bring to a boil, then reduce heat to medium-low and cover. Simmer for about 2 hours.
3. When the meat is tender, add the shredded potato and carrots. Return to a boil, then continue to simmer on low for another 30-45 minutes.
4. Stir in 1 cup of barley, bring to boil again, then reduce to low and cook for another 30 minutes or until barley is tender.

Slow Cooker Instructions

1. Brown the beef in a skillet and then transfer to a slow cooker with all other ingredients except barley.
2. Cook on low for 6-8 hours. Add barley in the last 30-45 minutes of cooking.

Serving

1. Serve the soup hot, garnished with fresh herbs like parsley, and enjoy with crusty bread or a side salad.

Notes

Let cool before storing in an airtight container for 3-4 days in the refrigerator. For longer storage, freeze for about 3 months. Thaw overnight before reheating. Use good-quality beef broth for deeper flavor, and feel free to add other vegetables for nutrition. Adjust seasoning to taste before serving.