Hearty Beef and Barley Soup (Printable)

Tender beef and barley with vegetables in rich broth for ultimate comfort.

# What Goes In:

→ Meats

01 - 1 pound beef stew meat, cut into 1-inch cubes

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 cup potatoes, peeled and diced
08 - 1 cup mushrooms, sliced
09 - 1 cup frozen peas
10 - 1 can (14 ounces) diced tomatoes, drained (optional)

→ Liquids

11 - 8 cups beef broth

→ Herbs & Seasonings

12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons olive oil

# How to Make It:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until vegetables are softened.
03 - Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
04 - Return browned beef to the pot. Stir in potatoes, pearl barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add frozen peas, season with salt and pepper to taste, and simmer uncovered for an additional 20 to 30 minutes until barley and beef are tender.
07 - Remove bay leaves and adjust seasoning as needed. Serve hot.

# Expert Tips:

01 -
  • The barley transforms into little pearls of chewy comfort that soak up every bit of the savory beef essence.
  • It is a complete one pot miracle that tastes even better when reheated the next day for lunch.
02 -
  • Rinsing the barley before adding it to the pot prevents the soup from becoming overly gummy or cloudy.
  • Tougher cuts of beef actually work better here because the connective tissue melts away into pure flavor.
03 -
  • Searing the meat in batches prevents it from steaming and ensures you get that vital Maillard reaction for better flavor.
  • A tiny splash of balsamic vinegar added at the very end can brighten the entire pot and wake up the savory notes.
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