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To make a tasty beef and barley soup, you need the right ingredients. Here’s what you will need: - 1 pound beef chuck, cut into 1-inch cubes - 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 cup pearl barley, rinsed - 8 cups rich beef broth - 1 teaspoon dried thyme - 1 bay leaf - Salt and freshly ground black pepper to taste - 1 cup green peas, fresh or frozen - 2 tablespoons fresh parsley, chopped (for garnish) Each ingredient plays a key role. The beef chuck provides a rich flavor and tender meat. Olive oil helps in searing the beef, adding depth. The vegetables add sweetness and texture. Pearl barley thickens the soup and adds a chewy bite. Beef broth serves as the soup's base, making it hearty. Thyme and bay leaf give it a warm, earthy taste. Salt and pepper enhance all the flavors. Green peas bring a pop of color and sweetness. Finally, parsley adds freshness when you serve the soup. Gather these ingredients, and let’s cook a bowl of comfort! {{ingredient_image_2}} First, heat a large pot over medium-high heat. Add one tablespoon of olive oil. When the oil is hot, add one pound of beef chuck cut into cubes. Season it well with salt and pepper. Sear the beef for about 5-7 minutes. Turn the cubes to brown all sides. Once browned, remove the beef from the pot and set it aside. Next, in the same pot, add one medium chopped onion, two minced garlic cloves, two diced carrots, and two diced celery stalks. Sauté this mix for 4-5 minutes. You want the vegetables to soften and the onions to turn clear. This step builds great flavor. Now, stir in one cup of rinsed pearl barley. Cook it for 1-2 minutes. Toasting the barley helps it soak up more flavor. Then, return the browned beef to the pot. Pour in eight cups of beef broth and add one teaspoon of dried thyme and one bay leaf. Bring this mixture to a boil, then reduce the heat to low. Simmer the soup gently for about one hour. In the last ten minutes of cooking, stir in one cup of green peas. They can be fresh or frozen. Before serving, remove the bay leaf. Taste the soup and adjust the seasoning with salt and pepper as needed. Serve the soup hot in deep bowls. Add a sprinkle of fresh chopped parsley on top for a nice touch. - Importance of searing: Searing the beef is key. This step locks in flavors. It also gives the meat a nice brown color. Use high heat to get that perfect crust. - Optimal simmering techniques: After browning, simmer slowly. This helps the beef become tender. Keep the heat low and be patient. It takes about an hour for the best results. - Suggestions for additional herbs and spices: You can add bay leaf and thyme for rich taste. Consider adding rosemary or a touch of paprika. These will give your soup extra depth. - Choosing quality broth: Use a rich beef broth. A good broth adds flavor to the soup. Look for low-sodium options for better control of salt. Homemade broth can elevate your dish even more. - Best ways to serve and garnish: Serve the soup in deep bowls. Add a sprinkle of fresh parsley for color. A dash of black pepper can enhance the look too. - Accompaniments for a complete meal: Pair the soup with crusty bread. This adds a nice texture. A simple side salad can also balance your meal well. Pro Tips Choose Quality Beef: Opt for grass-fed, organic beef chuck for richer flavor and better texture in your soup. Soak the Barley: For a creamier texture, soak the pearl barley in water for a few hours before cooking. Add Fresh Herbs: Experiment with other fresh herbs like thyme or rosemary for an aromatic boost just before serving. Make it Ahead: This soup tastes even better the next day! Make a batch and store it in the fridge for an easy meal. {{image_4}} You can switch up the beef in this soup. Instead of using beef chuck, try using brisket or round. These cuts can add different flavors and textures to your soup. If you want a lighter option, use chicken or turkey. Just make sure to adjust the cooking time. Poultry cooks faster than beef, so keep an eye on it to not overcook. Adding more vegetables can make your soup even better. You can use seasonal veggies like zucchini, spinach, or kale. These will change the taste and add some color. You can also add beans or corn for extra texture. Just make sure to cook them long enough to soften. If you need a gluten-free version, use gluten-free barley or quinoa. Both will work well and keep your soup hearty. For a vegetarian or vegan option, skip the meat and broth. Use vegetable broth instead. Toss in lentils or chickpeas for protein, and enjoy a warm, comforting meal. You can store beef and barley soup in the fridge for up to three days. Make sure to place it in an airtight container. This helps keep the flavors fresh. When you're ready to eat, gently reheat the soup on the stove. Use low to medium heat for best results. Stir often to warm it evenly. You could also use a microwave, but be sure to cover the bowl to avoid spills. If you want to keep the soup longer, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Label your containers with the date for easy tracking. When you’re ready to enjoy it again, thaw the soup in the fridge overnight. For reheating, you can use the stove or microwave. If using the stove, heat it slowly to avoid burning. Stir well to mix the flavors back together. Freezing and thawing preserve the hearty taste of this comfort meal. Yes, you can use frozen beef. Just thaw it first. Frozen beef may not brown as well. Browning adds flavor. If you skip this step, the soup may taste less rich. Beef & Barley Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools before putting it in the fridge. For best taste, eat it within a few days. Yes, you can use a slow cooker. Sear the beef first for flavor. Add all the other ingredients. Cook on low for about 6 to 8 hours. Stir occasionally if you can. The soup will be ready when the beef is tender. Pair this soup with crusty bread or a fresh salad. For a nice touch, serve it with a sprinkle of cheese. You could also add crackers for crunch. These sides make your meal more satisfying. Beef and barley soup is a hearty dish that combines rich flavor and healthy ingredients. We explored how to prepare it, from searing the beef to enhancing the taste with fresh herbs. I shared tips for making the meat tender and boosting flavor with quality broth. You learned how to store leftovers and even vary the recipe for different diets. My final thought is this: cooking can be fun and rewarding. Don't hesitate to experiment and make this soup your own!

Hearty Beef & Barley Soup

A comforting and nutritious soup made with tender beef, pearl barley, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound beef chuck, cut into 1-inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup pearl barley, rinsed
  • 8 cups rich beef broth
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • to taste Salt and freshly ground black pepper
  • 1 cup green peas, fresh or frozen
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the diced beef and season generously with salt and pepper. Sear the beef cubes for about 5-7 minutes, turning occasionally, until they are browned on all sides. Once browned, remove the beef from the pot and set aside.
  • In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté the mixture for about 4-5 minutes until the vegetables soften and the onions become translucent.
  • Stir in the rinsed pearl barley and cook for an additional 1-2 minutes, allowing the barley to toast lightly and absorb some flavors.
  • Return the browned beef to the pot and pour in the beef broth. Add the dried thyme and bay leaf, then bring the mixture to a rolling boil. After it reaches a boil, reduce the heat to low and let the soup simmer gently.
  • Cover the pot and allow the soup to simmer for approximately 1 hour, stirring occasionally. The beef should become tender and the barley nicely cooked through.
  • In the final 10 minutes of cooking, incorporate the green peas to warm them through. Before serving, be sure to remove the bay leaf from the soup.
  • Taste the soup and adjust seasoning by adding more salt and pepper if desired.
  • Serve the soup hot by ladling it into deep bowls, and finish with a sprinkle of fresh parsley for a burst of color and flavor.

Notes

For an appealing presentation, serve the soup in deep bowls accompanied by crusty bread for dipping.
Keyword barley, beef, comfort food, soup