Save A hearty comforting soup featuring tender beef wholesome barley and a medley of vegetables simmered in a savory broth.
I first made this beef and barley soup on a chilly weekend when my family was craving something warm. The rich broth and cozy flavors quickly made it a go-to comfort meal in our home.
Ingredients
- Beef chuck or stewing beef: 500 g (1.1 lbs) cut into 1.5 cm (½ inch) cubes
- Olive oil: 2 tbsp
- Onion: 1 large diced
- Carrots: 2 peeled and sliced
- Celery: 2 stalks sliced
- Garlic: 3 cloves minced
- Mushrooms (optional): 200 g (1 cup) sliced
- Potato (optional): 1 medium peeled and diced
- Pearl barley: 100 g (½ cup) rinsed
- Beef broth: 1.5 liters (6 cups)
- Diced tomatoes: 400 g (1 can) with juice
- Water: 250 ml (1 cup)
- Bay leaves: 2
- Dried thyme: 1 tsp
- Dried rosemary: ½ tsp
- Salt: 1 tsp (adjust to taste)
- Black pepper: ½ tsp freshly ground
- Fresh parsley: 2 tbsp chopped for garnish
Instructions
- Brown the beef:
- Heat olive oil in a large pot over medium high heat. Add beef cubes and brown on all sides about 5 minutes. Remove beef and set aside.
- Sauté vegetables:
- In the same pot add onion carrots celery and mushrooms if using. Sauté for 5 minutes until vegetables begin to soften.
- Add garlic:
- Add garlic and cook for 1 minute stirring frequently.
- Combine ingredients:
- Return beef to the pot. Add barley diced tomatoes beef broth water bay leaves thyme rosemary salt and pepper. Add potato if using.
- Simmer:
- Bring to a boil then reduce heat to low. Cover and simmer for 1½ hours stirring occasionally until beef and barley are tender.
- Finish:
- Remove bay leaves. Adjust seasoning if needed.
- Serve:
- Serve hot garnished with chopped fresh parsley.
Save My kids love helping dice the carrots and celery for this soup and it is always a hit around our dinner table on chilly nights.
Serving Suggestions
Pair with rustic bread or a simple green salad for a complete meal.
Nutritional Information
Each serving provides about 320 calories with 10 g fat 32 g carbohydrates and 25 g protein.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Save This soup warms the soul and makes for great leftovers enjoy it all week long.
Recipe FAQ
- → What cut of beef works best?
Beef chuck or stewing beef is ideal as it becomes tender after slow cooking, adding depth to the soup.
- → Can I omit mushrooms or potatoes?
Yes, mushrooms and potatoes are optional. The soup remains hearty and delicious without them.
- → How should barley be prepared?
Rinse pearl barley before adding. It cooks along with the soup, becoming tender and infusing flavor.
- → What sides pair well?
Rustic bread or a simple green salad complement the soup's comforting flavors perfectly.
- → Can I make this ahead?
Absolutely. Preparing ahead allows flavors to deepen, making the soup even better the next day.
- → Is this dish suitable for dairy-free diets?
Yes, it is naturally dairy-free. Always check store-bought broth for any added allergens.