Hearty Beef Barley Soup (Printable)

Robust blend of beef, barley, and fresh vegetables simmered for a warm, comforting meal.

# What You'll Need:

→ Meats

01 - 1 1/2 lbs 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, adjust to taste
18 - 2 tablespoons chopped fresh parsley (optional, for garnish)

# How-To Steps:

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 - Add onion, carrots, and celery to the same pot. Cook for 5 minutes until softened.
03 - Incorporate minced garlic and cook for 1 minute until fragrant.
04 - Return beef to the pot. Stir in diced potatoes, tomatoes with juices, barley, bay leaves, thyme, oregano, salt, and pepper.
05 - Pour in beef broth and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally.
06 - Stir in frozen peas during the last 10 minutes of cooking. Taste and adjust seasoning as needed.
07 - Remove bay leaves. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to enjoy the warmth of your kitchen.
  • The barley soaks up all that beefy, herby broth and turns wonderfully chewy without getting mushy.
  • It reheats like a dream, tasting even better the next day when the flavors have had time to settle in.
02 -
  • Don't skip browning the beef, those caramelized bits are where all the deep flavor lives.
  • If your barley soaks up too much liquid and the soup gets thick, just add a splash more broth or water and stir it back to life.
03 -
  • Let the soup sit for ten minutes after cooking before serving, it gives the flavors a chance to marry and the temperature evens out.
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching and ensure even heat distribution during that long simmer.
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