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Beef and Barley Soup

A comforting and hearty soup made with tender beef, fresh vegetables, and pearl barley, perfect for family dinners or gatherings.
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Prep Time 45 minutes
Cook Time 2 hours 15 minutes
Total Time 3 hours
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.