Beef Barley Soup
User Reviews
5
Beef Barley Soup
Description
This Beef Barley Soup begins by browning chunks of beef stew meat in olive oil to develop deep flavor through caramelization. Vegetables including carrots, celery, onions, and sliced mushrooms are sautéed after the meat, followed by garlic. Canned diced tomatoes, thyme, bay leaves, and beef broth are added along with the meat to produce a savory, aromatic broth. The soup is brought to a boil, then covered and simmered until the beef is tender.
Pearled barley is stirred in toward the end of cooking. This fast-cooking form of barley thickens the soup and adds chewy texture without requiring the long cooking time of regular barley. The resulting dish balances tender beef pieces, soft vegetables, and chewy barley.
The soup is suited to be served warm as a main course or alongside crusty bread. It stores well, with flavors deepening after refrigeration or freezing.
Practical tips include avoiding overcrowding when browning beef to ensure good sear, using a Dutch oven for heat retention, and optionally substituting broth or adding herbs and wine for variation. The recipe produces a large quantity ideal for multiple servings or freezing leftovers.
Ingredients
- 1 tablespoon olive oil
- 2 lbs. beef stew meat cut into 1-inch chunks
- 4 carrot peeled and chopped
- 4 celery chopped
- 1 onion large, chopped
- 8 ounces mushrooms fresh, sliced
- 1 tablespoon garlic minced
- 1 (14.5 ounce) diced tomatoes canned, not drained
- 1 teaspoon thyme or ¼ teaspoon dried thyme, fresh leaves
- 2 bay leaf
- 8 cups beef broth
- 1 cup pearled barley or see note below to use regular pearled barley, quick-cooking
- kosher salt to taste
- ground black pepper to taste
Instructions
- In a large Dutch oven, heat oil over medium-high heat. Season beef with salt and pepper, to taste. Working in batches, when the oil shimmers, add the beef and brown on all sides (it doesn’t need to be cooked through – just make sure it gets nice color on the outside) – about 10 minutes. Use a slotted spoon to remove the meat from the pot and set it aside (leave the fat in the pot).
- Add the carrots, celery and onion to the pot. Cook, stirring occasionally, for 10 minutes. Add mushrooms and garlic and cook, stirring, for one more minute. Stir in the tomatoes, thyme, bay leaves and broth. Scrape up all of the flavorful beef bits from the bottom of the pot as you stir! Return the beef to the pot. Season with ½ teaspoon salt and ¼ teaspoon pepper.
- Increase the heat and bring soup to a boil. As soon as the soup boils, reduce the heat to low, cover, and simmer for 1 hour (or until beef is tender). Add the quick barley, cover, and simmer for 10-15 more minutes (or until barley is tender).
- Taste the soup and season with additional salt and pepper, if needed.
- Ladle soup into bowls and garnish with fresh herbs, if desired.
Notes
- Brown the beef in batches without crowding the pot to get a good sear and improve flavor.
- Simmer the soup longer if the beef is not tender after 1 hour to achieve the desired softness.
- Keep the pot covered during simmering to retain moisture in the soup.
- Use quick barley for faster cooking or regular pearl barley with added simmering time (30-40 minutes).
- Beef stew meat is best but diced chuck or short rib can be substituted for tender results.
- Add a splash of red wine or a dash of balsamic vinegar or Worcestershire sauce to enhance flavor.
- For a richer tomato taste, add tomato paste when adding mushrooms and garlic.
- Chicken broth can be substituted but will yield a less beefy flavor.
- Garnish with fresh parsley or other herbs to add brightness before serving.
- Freeze leftovers in suitable containers for future meals or prepare a half batch by halving ingredients and cooking time remains similar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cups
Amount Per Serving
Calories 1656 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 165.6kcal | 8% |
| Carbohydrates | 13.5g | 5% |
| Protein | 18.2g | 36% |
| Fat | 4.7g | 7% |
| Saturated Fat | 1.3g | 7% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.7g | 4% |
| Cholesterol | 42.9mg | 14% |
| Sodium | 392.5mg | 16% |
| Potassium | 179.3mg | 4% |
| Fiber | 2.6g | 10% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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