Beef Barley Soup

Why Make This Recipe

Beef Barley Soup is a comforting and filling dish perfect for cold days. It combines tender beef with nutritious barley and fresh vegetables, making it both hearty and wholesome. This recipe is simple to follow, using ingredients that are easy to find. It’s a great way to warm up, and it makes for excellent leftovers, ensuring you can enjoy it more than once!

How to Make Beef Barley Soup

Ingredients:

• 1 pound beef stew meat
• 1 cup barley
• 2 carrots, diced
• 1 onion, chopped
• 2 celery stalks, diced
• 4 cups beef broth
• 1 can diced tomatoes (14.5 oz)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add the beef stew meat and brown it on all sides.
3. Add onions, garlic, carrots, and celery. Sauté until softened.
4. Stir in the barley, beef broth, tomatoes, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for about 1 hour or until the beef is tender and barley is cooked.
6. Adjust seasoning as necessary and serve hot.

How to Serve Beef Barley Soup

Serve the Beef Barley Soup hot in a bowl. It pairs well with crusty bread or a side salad for a complete meal. You can sprinkle some fresh parsley on top for added flavor and color. Enjoying it with family or friends makes it even better!

How to Store Beef Barley Soup

Let the soup cool down to room temperature before storing it. Place it in an airtight container and keep it in the fridge. It should be good for about 3 to 4 days. If you want to store it longer, consider freezing it. Just make sure to use a freezer-safe container. It can last for up to 3 months in the freezer.

Tips to Make Beef Barley Soup

1. For extra flavor, you can sear the beef stew meat a bit longer until it gets a nice brown color.
2. Feel free to add other vegetables like potatoes or green beans to enhance the soup.
3. If you like it spicy, a pinch of red pepper flakes can add a nice kick.

Variation

You can make a vegetarian version by replacing the beef with mushrooms or lentils and using vegetable broth instead of beef broth. This still provides a hearty soup full of flavor while making it suitable for vegetarians.

FAQs

Can I use a different type of meat?
Yes, you can use lamb or chicken if you prefer. Just adjust the cooking times as needed.

Can I make this soup in a slow cooker?
Absolutely! Simply brown the meat and sauté the vegetables, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

What can I serve with Beef Barley Soup?
It pairs well with crusty bread, sandwiches, or a fresh garden salad. Enjoy a balanced meal!

Beef Barley Soup

A comforting and filling dish made with tender beef, nutritious barley, and fresh vegetables, perfect for cold days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound beef stew meat
• 1 cup barley
• 2 pieces carrots, diced
• 1 piece onion, chopped
• 2 stalks celery, diced
• 4 cups beef broth
• 1 can diced tomatoes (14.5 oz)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• to taste salt and pepper
• 2 tablespoons olive oil

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat.
2. Add the beef stew meat and brown it on all sides.
3. Add onions, garlic, carrots, and celery. Sauté until softened.

Cooking

1. Stir in the barley, beef broth, tomatoes, thyme, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for about 1 hour or until the beef is tender and barley is cooked.
3. Adjust seasoning as necessary and serve hot.

Notes

For extra flavor, you can sear the beef stew meat a bit longer until it gets a nice brown color. Feel free to add other vegetables like potatoes or green beans. If you like it spicy, a pinch of red pepper flakes can add a nice kick. Let the soup cool before storing it in an airtight container in the fridge for 3-4 days or freeze it for up to 3 months.