Beef Barley Soup is not just a dish; it’s an experience of warmth and comfort. Picture this: a soup that not only satisfies your hunger but also embraces you with its heartiness.
When I prepare a soup, my goal is to create something that not just fills your stomach, but also soothes your soul. This beef barley soup stands out with its incredible flavors and textures.
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It’s brimming with plump barley, a medley of vegetables, and tender, succulent chunks of beef that melt in your mouth. The beauty of this soup lies in its simplicity and the profound comfort it offers. It’s a breeze to make, yet the result is a rich, meaty concoction that promises to be a winter favorite. Every spoonful is like a warm hug, making it the perfect remedy for chilly days.
Packed with wholesome vegetables, succulent beef, and hearty barley, this dish is a nutritious feast in one bowl! This homemade beef barley soup is ideal for preparing in advance and is freezer-friendly, making it an excellent choice for family meals. Like all my favorite soups, this Beef Barley Soup is brimming with delicious ingredients, including vegetables and grains, ensuring a fulfilling experience. Its rich and robust flavors provide a satisfying and warming effect, reminiscent of comfort food just like mom used to prepare. Enjoy it alongside a serving of buttermilk biscuits and a fresh side salad for a complete and comforting meal!
Beef: Choose stewing beef like chuck, bone-in short rib, or fatty brisket. For alternative options, refer to “FAQs & Expert Tips”.
Flour: All-purpose flour is ideal. It’s used to dredge the beef, aiding in browning and flavor development in the soup, as well as thickening it.
Olive Oil: Can be replaced with sunflower, safflower, or avocado oil.
Vegetables: Essential ingredients include onions, celery, and carrots, forming the classic mirepoix base. These are crucial for the soup’s aromatic foundation.
Garlic: Fresh, minced garlic is recommended for the best flavor.
Oregano: Both fresh and dried are suitable. You can also incorporate herbs like Italian seasoning.
Tomato Paste: Opt for tomato paste over sauce or puree for its thicker consistency and concentrated flavor, enhancing the soup’s taste.
Beef Broth: Preferably use low sodium broth to better control the dish’s salt content. Broths often contain added salt.
Barley: Pearl barley is used in this recipe, though hulled barley is also a good choice. Pearl barley is more common but explore other types in the “FAQs & Expert Tips” section.
Beef Barley Soup Recipe Steps:
Beef Preparation: Season stew beef with salt and pepper. Put the beef in a Ziploc bag, sprinkle flour over it, seal the bag, and shake it until all pieces are coated in flour. Alternatively, do this in a bowl.
Sear the Beef: In a Dutch oven, warm olive oil over medium-high heat. Cook the beef until it begins to brown, about 3 minutes each side. Do this in batches to avoid overcrowding. Once done, set the beef aside.
Cooking Mirepoix: Use the same pot. If needed, add more olive oil, then add chopped onions, carrots, and celery. Cook until the vegetables are soft, stirring occasionally, for about 5 minutes.
Season and Cook Beef Again: Add garlic, oregano, and tomato paste to the pot; stir and cook for 30 seconds. Use a bit of beef broth to deglaze the pot. Return the beef to the pot, add the remaining broth and water, and season with salt and pepper. Bring to a boil, reduce heat to medium, cover, and simmer for 30-45 minutes, stirring occasionally, until the beef is tender.
Adding Barley: Add barley, cover the pot, and cook for another 30 minutes or until the barley is tender, stirring occasionally. If the soup is too thick, add more water to achieve the desired consistency. Note that this soup is typically quite thick.
Final Touch and Serving: Take the soup off the heat. Garnish with fresh parsley before serving.
When choosing the best beef for soup, this recipe provides flexible options. You can use any leftover beef, such as pot roast, steak, or roast beef. If you’re starting with raw meat, flank steak (sliced against the grain) or cubed chuck are good choices.
Alternatively, cooked hamburger can be substituted, especially for a ground beef barley soup. In this case, brown the beef with onions and drain any excess fat.
Barley is a key ingredient in this recipe. It’s a grain comparable to brown rice in size and texture. The most common type used in soups is pearl barley, which is also used in this recipe. Barley can be a great substitute for rice or pasta in various soup recipes, like Chicken Barley Soup.
With its subtly nutty flavor and appealing texture, it’s bound to become a favorite in your next homemade soup creation! Consider mixing it into my Easy Hamburger Soup, or use it as a novel substitute for noodles in my Turkey Noodle Soup. Your family is sure to appreciate this delightful twist!
Frequently cooking the same dishes can trap any home chef in a culinary monotone. The addition of vegetables not only enhances the healthiness but also keeps it low in calories. Embracing new ideas, flavors, and textures is key to maintaining excitement in the kitchen!
This Classic Beef Barley Soup is a time-honored dish that continues to shine. We love pairing it with our preferred biscuits or 30 Minute Dinner Rolls and a fresh garden salad for an ideal meal!
Preparing a large batch and freezing it in smaller portions is a great idea – it freezes wonderfully, and you’ll find the convenience of microwaving or stove reheating a real time-saver!
Storing and Reheating Beef Barley Soup
– Place the leftover beef barley soup in an airtight container.
– It can be kept in the refrigerator for 3-4 days.
– Microwave: Heat the soup in 30-second intervals, stirring between each interval, until it reaches the desired temperature.
– Stovetop: Warm the soup over medium heat, stirring occasionally.
**Freezing for Longer Storage:**
– The soup can be frozen for up to 6 months.
– For best results, thaw the soup overnight in the refrigerator before reheating it using either the microwave or stovetop method.
If you try this Rustic Beef and Barley Soup Recipe, let me know! and don’t forget to SAVE it for later
- 1 lb stewing beef
- 1 tsp salt (adjust to taste)
- 1 tsp pepper (adjust to taste)
- ½ cup all-purpose flour
- 2 tbsp olive oil (add more if needed)
- 1 large onion, chopped
- 1 large carrot, peeled and chopped
- 2 celery stalks, cleaned and chopped
- 3 garlic cloves, minced
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
- 3 tbsp tomato paste
- 4 cups low sodium beef broth
- 3 cups water
- ¾ cup pearl barley
- 1 tbsp fresh parsley, chopped
- Prepare the Beef: Season beef with salt and pepper. Place in a bag, add flour, and shake until well-coated. Alternatively, use a bowl for coating.
- Brown the Beef: In a Dutch oven, heat olive oil over medium-high heat. Brown beef in batches for about 3 minutes per side, avoiding overcrowding. Set browned beef aside.
- Cook Mirepoix: In the same pot, add more oil if needed. Cook onion, carrot, and celery until soft, about 5 minutes.
- Season and Cook Beef: Add garlic, oregano, and tomato paste, cooking for 30 seconds. Deglaze pot with a bit of beef broth, scraping up browned bits. Return beef to pot, add remaining broth and water. Season with salt and pepper. Bring to a boil, then simmer covered for 30-45 minutes until beef is tender.
- Add Barley: Incorporate barley, cover, and cook for another 30 minutes. Stir occasionally, adding water if soup is too thick.
- Finish and Serve: Remove from heat and garnish with parsley before serving. Enjoy your hearty soup!