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Beef and Barley Soup Recipe
5 from 180 votes

Beef and Barley Soup Recipe

Beef and Barley Soup features tender browned beef, crispy bacon, and a mix of diced root vegetables simmered in beef stock with pearl barley and fresh herbs. The slow cooking develops rich, hearty flavors and a thick texture, making it a filling and warming meal choice.

Prep Time
20 mins
Cook Time
2 hrs
Servings: 12
Calories: 397 kcal
Course: Soup
Cuisine: Irish, Scottish

Ingredients

  • 8 ounces Bacon roughly chopped
  • 2 pounds beef stew meat cubed
  • 2 tablespoons olive oil optional
  • 2 yellow onion medium-sized, peeled, small diced
  • 3 leek white part only, thinly sliced
  • 4 garlic finely minced
  • 3 carrot peeled, medium diced
  • 3 celery medium diced stalks
  • 1 parsnip peeled, medium diced
  • 1 turnip peeled, medium diced
  • 2 bay leaf
  • 12 cups beef stock
  • 2 cups pearl barley
  • ¼ cup parsley chopped
  • 1 tablespoon rosemary chopped
  • 1 tablespoon thyme chopped
  • salt coarse, to taste
  • black pepper coarse, to taste

Instructions

    Cup of Yum
  1. In a large pot over medium heat, add in the bacon and cook until crisp and brown, which takes about 8-10 minutes.
  2. Remove the bacon lardons and set aside. Add the cubed beef into the pot, turn the heat up slightly to medium-high, and cook until the meat is browned and cooked through, which takes about 10 minutes.
  3. Take the beef out and set it to the side.
  4. If there is not enough rendered bacon or meat fat in the pot, then add in the optional olive oil and over low heat, caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.
  5. Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.
  6. Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.
  7. Finish with herbs, salt, and pepper, and serve.

Notes

  • Searing the beef thoroughly to develop a deep brown crust is essential for rich soup flavor.
  • The soup can be eaten immediately or prepared 2-3 days ahead to allow flavors to meld further.
  • Store covered in the refrigerator for up to 6 days or freeze up to 3 months; thaw in the fridge before reheating.
  • When reheating, add additional liquid to loosen the soup, as barley thickens it by absorbing broth.
  • Washing barley is optional; skipping it helps keep the soup thick and hearty.
  • Add dry herbs early in cooking for maximum flavor development; add fresh herbs at the end to retain brightness.

Nutrition Information

Calories 397kcal (20%) Carbohydrates 39g (13%) Protein 28g (56%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 59mg (20%) Sodium 671mg (28%) Potassium 1031mg (22%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 3076IU (62%) Vitamin C 12mg (13%) Calcium 82mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 397

% Daily Value*

Calories 397kcal 20%
Carbohydrates 39g 13%
Protein 28g 56%
Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 59mg 20%
Sodium 671mg 28%
Potassium 1031mg 22%
Fiber 7g 28%
Sugar 5g 10%
Vitamin A 3076IU 62%
Vitamin C 12mg 13%
Calcium 82mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.