Hearty Beef Barley Soup (Printable)

Robust blend of tender beef, barley, and fresh vegetables, ideal for warm, comforting meals.

# Ingredient List:

→ Meats

01 - 1.1 lb beef chuck, cut into ¾-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 cup mushrooms, sliced
08 - 2 medium potatoes, peeled and diced
09 - 1 can (14 oz) diced tomatoes with juices

→ Grains

10 - ½ cup pearl barley, rinsed

→ Liquids

11 - 6 cups beef broth
12 - 2 cups water

→ Spices & Seasonings

13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - ½ teaspoon dried rosemary
16 - Salt and freshly ground black pepper, to taste
17 - Fresh parsley, chopped (for garnish)

# Directions:

01 - Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, about 5 minutes. Transfer to a plate and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté until vegetables begin to soften, approximately 5 minutes.
03 - Stir in garlic and mushrooms; cook for another 2 minutes to develop aroma.
04 - Return beef to the pot. Add potatoes, diced tomatoes with juices, pearl barley, beef broth, and water. Stir in bay leaves, thyme, and rosemary.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour and 15 minutes, stirring occasionally.
06 - Remove lid and continue to simmer for an additional 15 to 20 minutes until beef and barley are tender and soup has thickened as desired.
07 - Remove bay leaves. Season with salt and pepper to taste. Ladle into bowls and garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • It's the kind of soup that tastes even better the next day, which means you've got built-in leftovers that only improve with time
  • The barley adds this beautiful, nutty texture that makes it feel substantial without being heavy, perfect for those days when you need real nourishment
  • Once it's simmering, you can mostly leave it alone, giving you a rare gift of free time on a busy day
  • It's naturally dairy-free but tastes so rich and comforting that nobody will notice or care
02 -
  • The beef needs to brown properly, or the whole soup will taste flat. High heat, patience, and don't move the meat around too much. This is non-negotiable.
  • Rinsing the barley seems like an extra step, but it prevents your beautiful clear broth from becoming cloudy. I learned this the hard way after years of making murky soup and not understanding why.
  • Don't skip removing the bay leaves at the end. Someone will find one, and it's an unpleasant surprise that breaks the magic of the meal.
03 -
  • If you have a moment, make beef broth from scratch using beef bones simmered for 8 hours with these same vegetables. It will change everything you cook with it, and your soup will taste like it took days to prepare.
  • Toast your barley in a dry pan for 2 minutes before adding it to the pot. This brings out its nutty flavor even more and adds an extra layer of complexity that nobody can quite identify but everyone loves.

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