BEEF AND BARLEY SOUP

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Of course! This Beef and Barley Soup is the epitome of comfort food. It’s a hearty, deeply flavorful soup with tender chunks of beef, chewy barley, and vegetables in a rich, savory broth.

Hearty Beef and Barley Soup

This recipe uses a simple technique of browning the beef first to build a rich, flavorful foundation for the soup.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes (mostly hands-off)
Servings: 6-8

Ingredients

For the Beef & Broth:

· 2 tablespoons olive oil
· 1.5 lbs (700g) beef stew meat (chuck roast), cut into ¾-inch cubes
· Salt and freshly ground black pepper
· 8 cups (64 oz) beef broth, divided (use low-sodium if possible)
· 1 tablespoon tomato paste
· 1 tablespoon Worcestershire sauce
· 2 bay leaves

For the Vegetables & Aromatics:

· 1 large yellow onion, diced
· 3 carrots, peeled and diced
· 2 celery stalks, diced
· 3 cloves garlic, minced
· 8 oz cremini or white mushrooms, sliced (optional, but highly recommended)

For the Soup:

· ¾ cup pearl barley, rinsed
· 1 teaspoon dried thyme (or 3-4 fresh thyme sprigs)
· 1 teaspoon dried rosemary, crushed (or 1 fresh sprig)

For Finishing:

· 2 tablespoons fresh parsley, chopped
· 1-2 teaspoons balsamic or red wine vinegar (optional, but brightens the flavor)

Instructions

  1. Brown the Beef: Pat the beef cubes dry with a paper towel and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides. This should take about 5-7 minutes per batch. Transfer the browned beef to a plate and set aside.
  2. Sauté the Aromatics: Reduce the heat to medium. In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes, scraping up the browned bits from the bottom of the pot, until the vegetables begin to soften. Add the mushrooms (if using) and cook for another 5 minutes until they release their liquid. Add the garlic and cook for 1 more minute until fragrant.
  3. Deglaze and Build the Broth: Stir in the tomato paste and cook for 1 minute. Pour in about 1 cup of the beef broth to deglaze the pot, scraping up all the flavorful browned bits. This is key for flavor!
  4. Simmer the Beef: Return the browned beef and any accumulated juices to the pot. Add the remaining 7 cups of beef broth, Worcestershire sauce, bay leaves, dried thyme, and dried rosemary. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 1 hour.
  5. Add the Barley: After 1 hour, stir in the rinsed pearl barley. Cover and continue to simmer for another 30-45 minutes, or until both the beef and barley are tender.
  6. Final Adjustments: Remove the bay leaves (and fresh herb sprigs if used). Taste the soup and adjust seasoning with more salt and pepper as needed. For a touch of brightness, stir in the balsamic or red wine vinegar.
  7. Serve: Ladle the hot soup into bowls and garnish with fresh parsley.

Success Tips & Variations

· The Cut of Beef: Chuck roast is ideal because it becomes incredibly tender and flavorful with long, slow cooking. Avoid lean cuts like sirloin, which will become tough.
· Don’t Skip the Browning: Browning the meat creates a deep, complex flavor through the Maillard reaction. It’s the most important step for a rich-tasting soup.
· Barley Note: Pearl barley is the most common and cooks within 45 minutes. If you use hulled barley (a less processed whole grain), it will take longer to cook—closer to 60-75 minutes—and may require more broth.
· Thickness: The barley will continue to absorb liquid as the soup sits. If you have leftovers, simply add a bit more beef broth or water when reheating to reach your desired consistency.
· Vegetable Variations: Feel free to add other hearty vegetables like diced parsnips, turnips, or potatoes (add them with the carrots and celery).
· Slow Cooker Method: After browning the beef and sautéing the vegetables in a skillet (steps 1 & 2), transfer everything to a slow cooker. Add the remaining ingredients (except the parsley and vinegar). Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

Enjoy this classic, nourishing soup that is perfect for a cold day

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