Beef Barley Soup
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4.5
2,151 reviews
Excellent
Beef Barley Soup
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This Beef Barley Soup is the ultimate comfort food—rich, hearty, and packed with tender beef, chewy barley, and a deeply flavorful broth. Slow-simmered to perfection, this one-pot wonder is cozy, satisfying, and even better the next day!
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Ingredients
- 1 pound stewing beef
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- ½ cup all-purpose flour
- 2 tablespoons olive oil or more if needed
- 1 large onion chopped
- 1 large carrot peeled and chopped
- 2 talks celery cleaned and chopped
- 3 cloves garlic minced
- 1 tablespoon oregano fresh, chopped (or 1 tsp dried oregano)
- 3 tablespoons tomato paste
- 4 cups beef broth low sodium
- 3 cups water
- ¾ cup barley I used pearl barley, see notes
- 1 tablespoon parsley fresh, chopped
Instructions
- Season the stewing beef generously with salt and pepper. Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. You can also do this in a bowl.
- Heat the olive oil in a Dutch oven over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown about 3 minutes per side. You will have to do this in 2 or 3 batches, since you do not want to crowd the meat. Remove the meat from the pot after you're done and set aside.
- In the same pot, you will have a lot of brown bits on the bottom. Add more olive oil if needed, then add the chopped onion, carrots and celery. Cook the vegetables until soft, about 5 minutes, stirring occasionally.
- Add the garlic, oregano and tomato paste to the pot and stir. Cook for 30 seconds until aromatic. Add a bit of the beef broth to the pot to deglaze all the brown bits at the bottom. Add the meat back to the pot, then the beef broth and water and season with salt and pepper. Bring to a boil, then turn down the heat to a medium, cover the pot and cook for about 30 to 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.
- Add the barley to the pot, cover it and cook for another 30 minutes or until the barley is cooked through. Make sure you stir occasionally so the barley won't stick. If you find that the soup is too thick add more water as necessary until you get the desired consistency, though this is quite a thick soup.
- Remove the soup from heat and garnish with fresh parsley before serving.
Equipments used:
Notes
- I used pearl barley. Pearl barley usually takes 25-30 minutes to cook and hulled barley usually takes 40-50 minutes. Barley is cooked when it's tender yet chewy. If using hulled barley, make sure you add it before covering the pot and cooking the beef.
- If you can't find barley, use rice or couscous instead.
- If you make this ahead of time, add the barley the day you serve it.
- Store leftover beef barley soup in an airtight container for 3-4 days.
- Want to Freeze It? – Barley can get mushy in the freezer. For best results, freeze the soup without the barley and add freshly cooked barley when reheating.
- Flavor Boosters – A splash of Worcestershire sauce, red wine, or a Parmesan rind while simmering adds incredible depth.
Nutrition Information
Show Details
Serving
1serving
Calories
336kcal
(17%)
Carbohydrates
32g
(11%)
Protein
22g
(44%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
52mg
(17%)
Sodium
835mg
(35%)
Potassium
902mg
(26%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
2274IU
(45%)
Vitamin C
6mg
(7%)
Calcium
62mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 336kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 835mg | 35% |
| Potassium | 902mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 2274IU | 45% |
| Vitamin C | 6mg | 7% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
2,151 reviews
Excellent
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