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Best Beef and Barley Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 29 reviews
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings (2 cups each)
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Best Beef and Barley Soup recipe is a comforting and hearty dish perfect for chilly days. Featuring tender beef stew meat, nutritious pearl barley, and a medley of vegetables simmered in rich beef broth, this soup is both delicious and healthy. It can be prepared easily on the stovetop, in an Instant Pot, or slow cooker, making it a versatile weeknight meal everyone will love.

Ingredients

Meat and Oil

  • 1 tablespoon olive oil
  • 2 lbs beef stew meat cut into ½ inch square pieces

Vegetables

  • 2 cups diced carrots
  • 1 cup minced celery
  • 1 cup minced onion

Liquids and Grains

  • 2 quarts low sodium beef broth
  • 1 cup pearl barley uncooked

Seasonings and Others

  • 2 tablespoons tomato paste
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon fresh rosemary
  • 4 bay leaves
  • 1 Parmesan cheese rind (optional)

Instructions

  1. Heat Oil and Brown Meat: In a large pot over medium heat, warm the olive oil. Add the beef stew meat and sauté, stirring occasionally, until the meat is browned on all sides, about 10 minutes. This step develops rich flavor.
  2. Sauté Vegetables: Add the diced carrots, minced celery, and minced onion to the pot with the browned meat. Continue to sauté, stirring frequently, for about 5 minutes until the vegetables begin to soften.
  3. Add Broth and Seasonings: Pour in the low sodium beef broth. Stir in the pearl barley, tomato paste, garlic powder, black pepper, salt, fresh rosemary, bay leaves, and the optional Parmesan rind. Mix everything thoroughly to combine the flavors.
  4. Simmer the Soup: Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer gently for 20 to 25 minutes, or until the barley is tender and cooked through.
  5. Finish and Serve: Remove the bay leaves and Parmesan rind before serving. Ladle the soup into bowls and enjoy it warm for a hearty, comforting meal.

Notes

  • Parmesan rind adds depth of flavor but is optional; you can omit if desired.
  • Adjust salt and seasoning to taste, keeping in mind the broth is low sodium.
  • This soup can be made in an Instant Pot or slow cooker following alternate instructions for convenience.
  • Pearl barley can be substituted with hulled barley for a chewier texture, but cooking time may vary.
  • Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.

Find it online: https://emilysplate.com/best-beef-and-barley-soup-recipe/