Pin It A hearty, comforting soup featuring tender beef, wholesome barley, and a medley of vegetables simmered in a savory broth.
I remember the first time I made this beef and barley soup on a cold winter afternoon. The aroma filled the house and my family asked for second helpings before the pot even cooled.
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Ingredients
- Beef chuck or stewing beef: 500 g (1.1 lbs), cut into 1.5 cm (½-inch) cubes
- Olive oil: 2 tbsp
- Onion: 1 large, diced
- Carrots: 2, peeled and sliced
- Celery: 2 stalks, sliced
- Garlic cloves: 3, minced
- Mushrooms: 200 g (1 cup), sliced (optional)
- Potato: 1 medium, peeled and diced (optional)
- Pearl barley: 100 g (½ cup), rinsed
- Beef broth: 1.5 liters (6 cups)
- Diced tomatoes: 400 g (1 can), with juice
- Water: 250 ml (1 cup)
- Bay leaves: 2
- Dried thyme: 1 tsp
- Dried rosemary: ½ tsp
- Salt: 1 tsp (adjust to taste)
- Freshly ground black pepper: ½ tsp
- Fresh parsley: 2 tbsp chopped (for garnish)
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Instructions
- Brown the beef:
- Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
- Sauté vegetables:
- In the same pot, add onion, carrots, celery, and mushrooms (if using). Sauté for 5 minutes until vegetables begin to soften.
- Add garlic:
- Add garlic and cook for 1 minute, stirring frequently.
- Combine ingredients:
- Return beef to the pot. Add barley, diced tomatoes, beef broth, water, bay leaves, thyme, rosemary, salt, and pepper. Add potato if using.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1½ hours, stirring occasionally, until beef and barley are tender.
- Finish and serve:
- Remove bay leaves. Adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley.
Pin It This soup became a favorite in our home after our family spent a snow day together. There was plenty of laughter and warmth shared over steaming bowls at the dinner table.
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Required Tools
Large soup pot or Dutch oven, wooden spoon, chef’s knife, cutting board, ladle
Allergen Information
Contains: None of the major allergens. If using store-bought broth, check for gluten or other allergens.
Nutritional Information
Calories: 320, Total Fat: 10 g, Carbohydrates: 32 g, Protein: 25 g per serving
Pin It 
This classic soup delivers comfort and nourishment with every spoonful. Make a double batch to enjoy for lunch the next day.
Recipe FAQs
- → Can I use a different cut of beef?
Yes, stewing beef or chuck is preferred, but brisket or round also work well in this dish.
- → Is pearl barley essential?
Pearl barley adds texture and heartiness, but you may substitute with hulled barley or another grain.
- → How can I add more flavor?
Brown the beef well and consider a splash of red wine when sautéing vegetables for added richness.
- → Can I make it ahead?
Absolutely! Flavors intensify overnight. Refrigerate and reheat gently before serving for best results.
- → Is this dish suitable for special diets?
It is dairy-free and can be made gluten-free with suitable broth. Omit potatoes if following a low-carb plan.
- → What can I pair with it?
This hearty main pairs beautifully with crusty bread or a fresh green salad for a rounded meal.
