Hearty Beef and Barley Soup (Print Version)

Comforting soup with tender beef, wholesome barley, and vegetables simmered in savory broth.

# What You Need:

→ Meats

01 - 1.5 pounds beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 large russet potato, peeled and diced
08 - 1 cup frozen peas
09 - 1 can (14.5 oz) diced tomatoes with juices

→ Grains

10 - 3/4 cup pearl barley, rinsed

→ Liquids

11 - 8 cups beef broth
12 - 1 cup water

→ Spices & Seasonings

13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon ground black pepper
17 - 1 1/2 teaspoons salt, or to taste
18 - 2 tablespoons chopped fresh parsley (optional, for garnish)

# How To Make:

01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Return beef to the pot. Stir in diced potatoes, tomatoes with juices, rinsed barley, bay leaves, thyme, oregano, salt, and black pepper.
05 - Pour in beef broth and water. Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes, stirring occasionally.
06 - Stir in frozen peas during the last 10 minutes of cooking. Taste and adjust seasoning as necessary.
07 - Remove bay leaves. Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is as easy as the cooking itself.
  • The barley soaks up all the flavors and turns wonderfully chewy, almost like tiny pillows in broth.
  • It tastes even better the next day when the flavors have had time to settle into each other.
  • You can throw in whatever vegetables need using up and it still works perfectly.
02 -
  • Don't rush the browning step, that caramelization is where half the flavor lives.
  • If the soup gets too thick as it sits, just add a splash of water or broth when you reheat it.
  • Taste before serving, barley soaks up salt so you might need to add more at the end.
03 -
  • Use a heavy-bottomed pot or Dutch oven, it distributes heat evenly and prevents scorching.
  • If you have time, brown the beef in batches so the pieces don't steam, that's the secret to deep flavor.
  • Let the soup rest for ten minutes after cooking, the flavors settle and the texture improves.
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