Beef Barley Soup
User Reviews
5
Beef Barley Soup
Description
This Beef Barley Soup recipe starts by browning well-seasoned beef chuck to develop flavor. Vegetables including onion, carrot, celery, and mushrooms are sautéed until softened and added to a slow cooker with garlic and thyme. Broths of beef and chicken combine with water, pearl barley, and aromatic bay leaf for a slow, long cook that tenderizes meat and grains alike.
The result is a soup with tender, flavorful beef pieces and plump barley grains in a rich, savory broth. The mushrooms add earthiness while the blend of broths and herbs creates depth. The slow cooker method makes the preparation hands-off, melting fat into the broth and creating a full-bodied taste.
Served warm, this soup is hearty and filling, suitable as a main meal especially in cooler weather. Leftovers keep well refrigerated for several days, making it convenient for multiple meals. Pairing with a simple salad or crusty bread complements the soup's richness.
Choosing boneless beef chuck with marbling is recommended for tender texture after slow cooking. Adjust seasoning after cooking to taste. Using pearled barley softens quicker and integrates smoothly into the soup.
Ingredients
- 1 pound beef chuck or stew meat, cut into 1-inch cubes (see note 1, boneless
- salt freshly ground
- black pepper freshly ground
- 1 tablespoon olive oil
- 1 large onion peeled and diced (about 2 cups)
- 2 carrot peeled and diced (about 1 cup
- 1 celery sliced (about ½ cup, rib
- 8 ounces mushrooms halved (see note 2)
- 2 cloves garlic minced
- ½ teaspoon thyme or ½ tablespoon fresh thyme, dried
- 2 cups beef broth (see note 3)
- 2 cups chicken broth
- 2 cups water
- ½ cup barley see note 4, pearled
- 1 bay leaf
- salt freshly ground
- black pepper freshly ground
Instructions
- Pat beef dry with paper towels and sprinkle with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering.
- Add the beef and let cook, without stirring, until brown on one side, about 2 to 3 minutes. Stir beef and continue cooking until brown all over, 1 to 2 minutes longer. Transfer beef to the slow cooker, leaving the drippings in the skillet.
- Add onion, carrots, celery, and mushrooms to the saucepan and sauté until the vegetables have softened and the mushrooms have released most of their liquid, about 5 to 7 minutes. Stir in the garlic and thyme until fragrant, about 30 seconds. Add to the slow cooker.
- Add beef broth, chicken broth, water, barley, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper to the slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours. Remove bay leaf and season to taste with salt and pepper.
Notes
- Select boneless beef chuck or stew meat well-marbled for tenderness and flavor after slow cooking.
- Use cremini, white button, or baby bella mushrooms; small ones can be halved as is.
- Beef base or broth can be homemade or store-bought; concentrate flavor with a quality beef base if desired.
- Pearled barley cooks faster due to removed outer hull, improving texture in soup.
- This recipe yields approximately 8 entree-sized servings, ideal with salad and warm bread.
- Store leftovers covered in fridge up to 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 190kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 502mg | 21% |
| Potassium | 474mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2565IU | 51% |
| Vitamin C | 7mg | 8% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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