The Best Beef and Barley Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
8 Servings
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Calories
350 kcal
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Course
Main Course
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Cuisine
American
The Best Beef and Barley Soup
Description
The Best Beef and Barley Soup is a robust dish featuring browned stew meat seared to develop depth of flavor. The addition of onion, garlic, and tomato paste builds a fragrant base before liquids like beef broth, red wine, and Worcestershire sauce create a savory cooking environment. Root vegetables including potatoes, carrots, and celery soften during cooking alongside pearl barley, which thickens the broth and adds texture. Fresh herbs such as thyme and rosemary, alongside bay leaves and spices like paprika and oregano, provide an herbaceous note throughout the slow simmer.
Cooking the soup slowly allows the beef to become tender and the barley to absorb flavors without becoming mushy. The textured mixture of softened vegetables and chewy barley creates a satisfying bowl that balances rustic heartiness and delicate herb notes. The beef pieces provide protein and richness, while the barley contributes chew and a slight nuttiness.
This soup serves well as a main course when accompanied by bread or a simple side salad. It provides warmth and sustenance on a chilly day and can be made ahead for convenient reheating. Leftovers keep well and can be stored in the refrigerator.
For more stew-like thickness, additional barley can be added and cooking times adjusted accordingly, including options for slow cooker or Instant Pot preparation to suit different kitchen needs.
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 yellow onion minced
- 4 carrot peeled and sliced
- 4 celery sliced, ribs
- 1 1/2 pounds potato cut into bite-sized chunks, red
- 2 teaspoons garlic about 2 cloves, minced
- 2 tablespoons tomato paste
- 8 cups beef broth
- 1/2 cup red wine
- 2 tablespoons Worcestershire sauce
- 4 bay leaf
- 2 prigs thyme fresh
- 2 prigs rosemary fresh
- 1 teaspoon granulated sugar
- 1/2 teaspoon oregano dried
- 1/2 teaspoon parsley dried
- 1/2 teaspoon paprika
- 1/2-1 cup pearl barley
Instructions
- In a large pot or Dutch oven over medium-high heat, heat 2 tablespoons olive oil.
- Pat the 2 pounds beef stew meat dry with a paper towel.
- Add the beef stew meat to the pot and season with 1 teaspoon salt and 1 teaspoon black pepper. Sear until all sides are browned, about 8-10 minutes.
- While the beef is browning, chop the 1 yellow onion, and peel and slice the 4 carrots. Slice the 4 celery ribs. Cut the 1 1/2 pounds red potatoes into bite-sized chunks.
- Stir in the minced onion, 2 teaspoons minced garlic, and 2 tablespoons tomato paste. Cook for 4-5 minutes, until fragrant.
- Pour in the 8 cups beef broth, 1/2 cup red wine, and 2 tablespoons Worcestershire sauce, scraping the bottom of the pot to deglaze.
- Add the red potatoes, carrots, and celery. Season with 4 bay leaves, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 teaspoon granulated sugar, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, and 1/2 teaspoon paprika.
- Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 60 minutes.
- Stir in the 1/2-1 cup pearl barley and let cook for another 60 minutes, stirring occasionally.
- Remove the thyme sprigs and bay leaves before serving.
- Season with additional salt and pepper to taste. Serve hot.
Notes
- To make the soup thicker and stew-like, increase the amount of barley used and extend cooking times as needed.
- This recipe can be adapted for a slow cooker: brown the beef and sauté the aromatics first, then combine all ingredients except barley and cook on low for 4 hours; add barley and cook for another 2-3 hours.
- Instant Pot method includes browning the meat and onion on sauté setting before pressure cooking all ingredients for 25 minutes with a natural pressure release, then adding barley and pressure cooking an additional 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 70mg | 23% |
| Sodium | 971mg | 40% |
| Potassium | 1183mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5339IU | 107% |
| Vitamin C | 13mg | 14% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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