Hearty Beef Barley Soup
You’ve got to give our simple and tasty beef barley soup. It’s filled with soft beef, barley, and mixed veggies, all cooked in a tasty broth. It’s great for your cupboard, especially on cold days or when you want a good meal.
Recipe Notes:
- Choosing the Best Beef: Opt for beef chuck roast or beef stew meat for tender chunks of beef. These cuts become more flavorful and tender when cooked for a long time.
- Preparing Barley: Use pearl barley or pearled barley for a plump texture in the soup. Rinse the barley under cold water before adding it to the soup to remove any dust or debris.
- Maximizing Flavor with Browning: Brown the beef cubes in batches on medium-high heat to ensure each piece is well-seared. This process adds depth of flavor to your soup.
- Vegetable Preparation: Chop carrots, celery, and onion uniformly for even cooking. Soften them on medium heat before adding other ingredients.
- Serving and Storage: Serve the soup hot, garnished with parsley if desired, alongside crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
To store your Beef Barley Soup, allow the soup to cool down to room temperature and transfer it to an airtight container before putting it in the refrigerator. It’s best to consume Beef Barley Soup within 3-4 days from its date.
You can also freeze Beef Barley Soup by adding it to freezer-safe, airtight containers leaving enough room at the top for expansion. Beef Barley Soup will last 3-4 months in the freezer if properly stored. It is recommended to date your container when ready to freeze it. When ready to enjoy the soup, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, using appropriate temperature settings, you can reheat the frozen soup directly on the stovetop or in the microwave. Stir occasionally to ensure even heating.
Absolutely! Adding a splash of red wine while cooking the vegetables can enhance the depth of flavor. Be sure to let the alcohol cook off before adding the broth.
Yes, feel free to substitute cremini mushrooms with any other variety. Mushrooms add a nice earthy flavor to the soup.
INGREDIENTS NEEDED: SEE RECIPE CARD BELOW FOR FULL RECIPE.
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- Olive Oil: A kitchen staple, olive oil is used for sautéing and adds a subtle flavor.
- Beef Stew Meat: Provides hearty, tender chunks of beef, ideal for soups.
- Salt & Black Pepper: Essential seasonings that enhance the overall flavor.
- Flour: Helps to thicken the soup slightly and gives body to the broth.
- Carrots, Celery, Onion: These vegetables form a classic flavor base for many soup recipes.
- Italian Seasoning: A blend of herbs that brings a warm, aromatic flavor.
- Minced Garlic: Adds a pungent, savory depth to the soup.
- Tomato Paste: Concentrated tomato flavor that deepens the soup’s richness.
- Beef Broth: Provides a robust foundation for the soup, enriching its savory qualities.
- Water: Balances the intensity of the broth.
- Bay Leaf: A subtle herb that imparts a unique, aromatic essence.
- Barley: Pearled barley adds a chewy texture and makes the soup more filling.
- Parsley: Fresh parsley adds a burst of color and fresh flavor as a garnish.
- Crusty Bread: The perfect accompaniment, ideal for dipping into the flavorful broth.
Hearty Beef Barely Soup
- Place a large stock pot or cast iron soup pot on the cooktop and add the olive oil.
- Using a large mixing bowl or gallon-size Ziploc bag, add stew meat and season well with salt and pepper. Sprinkle flour over stew meat and coat well.
- Returning to your pot, turn the heat to medium-low and add the stew meat in batches, adding more oil as necessary and being careful not to overcrowd. Cook until the meat starts to brown on either side, about 1 minute. Place each finished batch on a plate and set aside.
- Add more olive oil if necessary, and add your carrots, celery, and onion. Scrape the bottom of the pot to remove the brown bits.
- Cook on medium-low until vegetables have softened, stirring occasionally, about 7-10 minutes.
- Mix in your Italian seasoning, garlic, and tomato paste. Stirring frequently, cook on low until garlic is aromatic, 2-3 minutes.
- Return the beef to the pot.
- Carefully pour in the beef broth and water, scraping up all the bits on the bottom of the pot. Add your bay leaf, pour in your barley, and combine.
- Bring the heat to medium-high and boil for 2-3 minutes. Turn the heat down to medium or medium-low, with the lid cracked, and cook at a simmer for 45 minutes to 1 hour or until barley and beef are cooked. Stir occasionally.
- Once the barley and beef are cooked, remove bay leaf, ladle into bowls, add chopped parsley, optional, and serve hot with crusty bread.
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Hearty Beef Barley Soup
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Ingredients
- 4-5 Tablespoons olive oil
- 1 ½ pounds beef stew meat
- 1 teaspoon salt
- ½ teaspoon pepper
- 1-2 Tablespoons flour
- 3 large carrots peeled and chopped
- 2 stalks celery chopped
- 1 medium onion chopped
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- 3 Tablespoons tomato paste
- 8 cups beef broth
- 2 cups water
- 1 bay leaf
- ⅔ cup barley
- Chopped parsley optional garnish
- Crusty bread optional side
Instructions
- Place a large stock pot or cast iron soup pot on the cooktop and add the olive oil.
- Using a large mixing bowl or gallon-size Ziploc bag, add stew meat and season well with salt and pepper.
- Sprinkle flour over stew meat and coat well.
- Returning to your pot, turn the heat to medium-low and add the stew meat in batches, adding more oil as necessary and being careful not to overcrowd. Cook until the meat starts to brown on either side, about 1 minute. Place each finished batch on a plate and set aside.
- Add more olive oil if necessary, and add your carrots, celery, and onion. Scrape the bottom of the pot to remove the brown bits.
- Cook on medium-low until vegetables have softened, stirring occasionally, about 7-10 minutes.
- Mix in your Italian seasoning, garlic, and tomato paste. Stirring frequently, cook on low until garlic is aromatic, 2-3 minutes.
- Return the beef to the pot.
- Carefully pour in the beef broth and water, scraping up all the bits on the bottom of the pot.
- Add your bay leaf, pour in your barley, and combine.
- Bring the heat to medium-high and boil for 2-3 minutes. Turn the heat down to medium or medium-low, with the lid cracked, and cook at a simmer for 45 minutes to 1 hour or until barley and beef are cooked. Stir occasionally.
- Once the barley and beef are cooked, remove bay leaf, ladle into bowls, add chopped parsley, optional, and serve hot with crusty bread.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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An fyi, heading spelt wrong; soup recipe sounds good though! 😉 (no need to post)