Description
This beef barley soup recipe is a classic, nutrient-rich dish that combines slow-cooked beef, hearty barley, and aromatic vegetables in a flavorful broth. Whether made on the stovetop, in a slow cooker, or an Instant Pot, this soup is easy to prepare and perfect for chilly days. It’s packed with protein, fiber, and vitamins, making it a wholesome and satisfying meal.
Ingredients
Scale
Main Ingredients:
- 1 lb beef chuck, cubed
- 1 cup pearl barley, rinsed
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (14 oz) diced tomatoes (optional)
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 bay leaf
- 2 tbsp olive oil
- 2 tbsp tomato paste
- ½ cup mushrooms, sliced (optional)
- 1 cup potatoes, diced (optional)
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
Step 1: Sear the Beef
- Heat olive oil in a large pot over medium-high heat.
- Add cubed beef and sear until browned on all sides (about 5 minutes). Remove and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add onions, carrots, and celery. Sauté for 3–5 minutes until softened.
- Stir in garlic and tomato paste, cooking for another minute.
Step 3: Build the Soup Base
- Pour in beef broth, scraping up any brown bits from the pot.
- Add diced tomatoes (if using), Worcestershire sauce, thyme, salt, pepper, and bay leaf.
Step 4: Add Barley and Simmer
- Return the seared beef to the pot and add barley.
- Cover and let simmer on low heat for 45–60 minutes, stirring occasionally.
Step 5: Final Touches
- Check seasoning and adjust if needed. Remove bay leaf.
- Stir in fresh parsley and serve warm.
Notes
Use pearl barley for a quicker cook time and a softer texture.
For extra richness, add a splash of red wine before simmering.
Want a thicker soup? Let it simmer uncovered for the last 15 minutes.
Make it gluten-free by replacing barley with quinoa or rice.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour