This hearty beef barley soup combines tender beef, root vegetables, and chewy pearled barley in a rich, savory broth. It is a filling, one-pot meal that is ideal for cold weather and easy to prepare.

List of ingredients

1 tablespoon olive oil – used for searing the meat and sautéing vegetables.
1 pound beef stew meat – cut into bite-sized cubes.
¾ teaspoon Kosher salt – for seasoning the beef.
½ teaspoon black pepper – for added depth of flavor.
1 medium yellow onion – chopped for the aromatic base.
3 ribs celery – chopped into small pieces.
3 carrots – chopped into ½-inch pieces.
8 ounces cremini mushrooms – sliced to add umami flavor.
4 cloves garlic – minced for aromatic richness.
1 teaspoon dried thyme – adds an earthy, herbal note.
2 tablespoons tomato paste – thickens the broth and adds richness.
6 cups low sodium beef broth – or chicken broth, with extra on hand if needed.
1 tablespoon Worcestershire sauce – provides a savory, salty punch.
2 bay leaves – simmered for herbal depth.
¾ cup pearl barley – rinsed thoroughly before adding.
Chopped fresh parsley – for a fresh garnish before serving.

step-by-step instructions

Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and sprinkle with salt and pepper, cooking until browned on all sides, then move beef to a separate plate.
Sauté the Vegetables: In the same pot, add the chopped onion, celery, carrots, and sliced mushrooms. Cook for 5-6 minutes, stirring occasionally, until they begin to soften.
Add Aromatics: Stir in the minced garlic, dried thyme, and tomato paste. Cook for 1 minute while stirring to develop the flavors and remove the raw garlic taste.
Combine Ingredients: Return the browned beef and its collected juices to the pot. Stir in the beef broth, Worcestershire sauce, and bay leaves.
First Simmer: Bring the mixture to a simmer, then reduce heat to low. Cover the pot and let it simmer gently for 45 minutes.
Cook the Barley: Stir in the rinsed pearl barley. Cover the pot again and simmer for another 45-60 minutes until both the barley and the beef are tender.
Final Adjustments: Remove and discard the bay leaves. If the soup is too thick, stir in additional broth and warm over medium heat. Taste and adjust salt and pepper before garnishing with fresh parsley.

Optimizing Your Ingredients

Selecting the Best Beef Cut

While pre-cut stew meat is convenient, purchasing a beef chuck roast and cubing it yourself often yields better results. Chuck contains a good amount of connective tissue that breaks down during the long simmer, ensuring the meat stays moist. Aim for 1-inch cubes to ensure uniform cooking throughout the pot.

Using Pearl vs Hulled Barley

Pearl barley is the preferred choice for this recipe because it is processed to remove the bran, allowing it to cook much faster. Hulled barley is a whole grain that requires a significantly longer cooking time and may remain too chewy. Always verify the packaging to ensure you are using pearled barley to maintain the recipe’s timeline.

Choosing the Right Mushrooms

Cremini mushrooms, also known as baby bellas, are ideal because they offer a more intense flavor than white button mushrooms. If you prefer a deeper, earthier taste, you can substitute these with sliced shiitake mushrooms. If you do not like mushrooms, they can be omitted without affecting the overall structure of the soup.

Managing Sodium with Low-Sodium Broth

Using low-sodium beef or chicken broth allows you to control the salt level more accurately. Since Worcestershire sauce and Kosher salt are already added, using a full-sodium broth can often make the soup too salty. You can always add more salt at the end, but you cannot remove it once it is in.

The Role of Tomato Paste in Broth Depth

Tomato paste does more than just add a hint of acidity; it provides a rich, concentrated base that thickens the liquid. Sautéing the paste for one minute before adding the broth caramelizes the sugars, which adds a layer of complexity. This step is essential for achieving a deep, dark broth color.

Pro Cooking Techniques for Better Soup

Achieving a Proper Sear on Beef

To get a deep brown crust on the beef, avoid overcrowding the pot. If there is too much meat, the beef will steam in its own juices rather than sear, resulting in a grey color and less flavor. Brown the meat in batches if necessary to ensure a high-temperature sear.

Sautéing Vegetables for Maximum Flavor

Start with the onions, carrots, and celery to create a flavor base known as a mirepoix. Cooking these slowly until they soften releases their natural sugars and creates a foundation for the broth. Stirring occasionally prevents the vegetables from burning while ensuring they are evenly cooked.

Controlling the Simmer Temperature

A low simmer is critical for tenderizing beef; a rolling boil can cause the meat to toughen and become rubbery. The liquid should barely bubble, with only a few bubbles breaking the surface occasionally. Keeping the pot covered helps maintain a consistent temperature and prevents excessive evaporation.

Properly Rinsing Barley to Remove Starch

Rinsing pearl barley under cold water before adding it to the pot removes excess surface starch. This prevents the soup from becoming overly gummy or cloudy. Place the barley in a fine-mesh strainer and rinse until the water runs clear.

Customizing the Recipe

Adding Leafy Greens for Nutrition

For a boost of nutrients, stir in two cups of chopped kale or fresh spinach during the last five minutes of cooking. These greens wilt quickly and add a vibrant color and a mild bitterness that balances the rich beef. Ensure you stir them in thoroughly so they are evenly distributed.

Incorporating Frozen Peas or Green Beans

Adding frozen peas or cut green beans provides extra texture and a pop of sweetness. Stir them into the pot during the final five minutes of the simmering process. Cooking them for too long will cause them to lose their bright green color and become mushy.

Substituting Barley for Other Grains

If you prefer a different grain, farro is an excellent substitute that offers a similar chewy texture and nutty flavor. Brown rice can also be used, though it may require slightly more liquid and a different simmering time. Adjust the cooking duration based on the specific grain’s package instructions.

Modifying for a Thicker Consistency

If you prefer a stew-like consistency, you can mash a small portion of the cooked barley against the side of the pot. This releases more starch into the broth, naturally thickening the soup without needing flour. Alternatively, simmer the soup without a lid for the final 15 minutes to reduce the liquid.

Serving and Pairing Suggestions

Pairing with Crusty Artisan Breads

A piece of toasted sourdough or a warm baguette is the perfect accompaniment to soak up the rich broth. Garlic bread also complements the savory notes of the beef and mushrooms. Slice the bread thick and toast it with butter and a hint of garlic salt.

Balancing with a Fresh Side Salad

Because beef barley soup is very filling and rich, a light side salad provides a necessary contrast. A simple arugula salad with a lemon vinaigrette or a crisp Italian salad with balsamic dressing works well. The acidity of the dressing helps cleanse the palate between bites of soup.

Using Fresh Herbs for Brightness

While dried thyme is used in the cooking process, fresh parsley added at the end provides a burst of brightness. You can also experiment with a pinch of fresh chives or thyme leaves for a more polished presentation. Always add fresh herbs just before serving to preserve their color and flavor.

Storage and Preservation

Refrigerating Leftovers Safely

Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days to maintain freshness. To prevent the barley from absorbing all the liquid, you can store the barley separately and add it back during reheating.

Freezing Beef Barley Soup

This soup freezes well for up to three months if stored in freezer-safe containers or heavy-duty freezer bags. Leave a small amount of headspace at the top of the container to allow for liquid expansion. Freezing in individual portions makes it easier to manage for quick weekday lunches.

Thawing Frozen Portions

The safest way to thaw frozen soup is to place the container in the refrigerator overnight. This gradual thawing process preserves the texture of the beef and vegetables. Avoid thawing the soup on the counter at room temperature to prevent bacterial growth.

Reheating and Refreshing the Soup

Using the Stovetop for Even Heating

Reheating the soup in a covered pot on the stove is the best method for maintaining quality. Use medium-low heat and stir occasionally to ensure the barley doesn’t stick to the bottom. Keep the lid on to prevent the soup from drying out during the process.

Microwave Reheating Tips

When using a microwave, heat the soup in short intervals of 60 to 90 seconds. Stir the soup between each interval to distribute the heat evenly and avoid cold spots. Cover the bowl with a microwave-safe lid to trap steam and keep the meat tender.

Adjusting Liquid Levels After Storage

Barley continues to absorb liquid even after the soup has cooled, which often results in a thick consistency after refrigeration. Stir in a splash of beef broth or water when reheating to return the soup to its original consistency. Warm the additional liquid first for the best results.

Troubleshooting Common Issues

Fixing a Soup That Is Too Thick

If the soup becomes more like a stew due to the barley’s absorption, simply stir in more beef broth. Add the liquid a quarter-cup at a time until you reach your desired thickness. This is common if the soup has sat in the fridge for more than a day.

Correcting Overcooked Vegetables

If your vegetables become too soft, try adding the carrots and celery slightly later in the process next time. To fix an existing pot, avoid over-stirring the soup, which can further break down the vegetables. Focus on gentle stirring to keep the chunks intact.

Balancing Saltiness in the Broth

If the soup tastes too salty, you can add a splash of water or more unsalted broth to dilute the concentration. Adding a small amount of acidity, such as a teaspoon of apple cider vinegar or lemon juice, can also mask excess salt. Avoid adding more salt until the very final tasting step.

Dealing with Tough Beef Chunks

If the beef is still tough after the allotted time, continue to simmer it on low for another 20 to 30 minutes. Toughness is usually a sign that the connective tissue hasn’t fully broken down. Ensure the heat remains low to avoid drying out the meat during this extended cook time.

Frequently Asked Questions

Can I use a slow cooker for this recipe?

Yes, you can adapt this for a slow cooker by browning the beef and sautéing the vegetables first for flavor. Combine everything except the barley in the slow cooker and cook on low for 6-8 hours. Stir in the barley during the last 2-3 hours of cooking until tender.

How do I prevent barley from getting mushy?

Prevent mushiness by ensuring you use pearl barley and adhering strictly to the simmering time. Do not overcook the soup once the barley has reached a tender but chewy state. If you plan to freeze the soup, slightly undercook the barley so it finishes cooking during the reheating process.

Can I use a different type of broth?

Chicken broth is a suitable substitute for beef broth if you prefer a lighter flavor profile. Vegetable broth can also be used for a different taste, though it will lack the richness of beef. Ensure any substitute used is low-sodium to maintain the balance of seasonings.

Hearty Beef and Barley Soup

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Author: alyssabennett
Total Time: 2 hours 5 minutes
Yield: 7 servings 1x
Diet: Dairy-Free

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Description

This Beef Barley Soup is hearty, rich and flavorful. It’s loaded with tender chunks of beef, healthy vegetables and barley. This delicious soup is so satisfying and perfect for a cold day.

Ingredients

Scale

1 tablespoon olive oil
1 pound beef stew meat
¾ teaspoon Kosher salt
½ teaspoon black pepper
1 medium yellow onion, chopped
3 ribs celery, chopped
3 carrots, chopped into ½-inch pieces
8 ounces cremini mushrooms, sliced
4 cloves garlic, minced
1 teaspoon dried thyme
2 tablespoons tomato paste
6 cups low sodium beef broth
1 tablespoon Worcestershire sauce
2 bay leaves
¾ cup pearl barley, rinsed
chopped fresh parsley, for serving

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Instructions

Step: Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat. Once hot, add the stew beef cubes to the pot and sprinkle with the salt and pepper. Cook until browned on all sides and then remove the beef to a clean plate.
Step: Add the onion, celery, carrots and mushrooms to the pot. Cook until the vegetables start to soften, 5-6 minutes, stirring occasionally.
Step: Add the garlic, dried thyme and tomato paste to the pot. Cook, stirring, for 1 minute.
Step: Return the browned beef and any juices from the plate to the pot.
Step: Add the beef broth, Worcestershire sauce and bay leaves. Stir. Bring the soup to a simmer, then reduce the heat to low so that it maintains a low simmer and cover the pot. Cook at a low simmer for 45 minutes.
Step: Stir in the barley. Cover the pot and simmer for 45-60 more minutes, until the barley and beef are tender.
Step: Remove and discard bay leaves. Stir in more broth if too much has evaporated while cooking, and warm over medium heat if needed. Adjust the seasonings, adding more salt and pepper if needed, to taste. Serve, garnished with fresh parsley.

Notes

Instead of beef stew meat, you can use beef chuck roast and cut it into cubes yourself.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 227 kcal
Sugar: 4 g
Sodium: 767 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 5 g
Protein: 22 g
Cholesterol: 40 mg