Hearty Beef and Barley Soup: A Comforting Classic Recipe
Introduction
This Hearty Beef and Barley Soup is the ultimate comfort food with tender beef, earthy pearl barley, and classic vegetables simmered in a rich broth. Perfect for chilly nights, meal prep, or freezer-friendly dinners, this one-pot meal is nourishing, flavorful, and simple enough for busy weeknights.
Ingredients
- 1 1/2 lbs beef chuck or stewing beef, cut into chunks
- 1 cup pearl barley (or hulled barley for chewier texture)
- 8 cups beef stock (homemade or store-bought)
- 3 carrots, diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Optional: 1 can kidney beans or white beans, drained
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven. Sear the beef chunks until browned on all sides, then remove and set aside.
- Step 2: In the same pot, add onion, carrots, celery, and garlic. Cook for about 5 minutes until fragrant and slightly softened.
- Step 3: Stir in the beef stock, dried thyme, bay leaf, and pearl barley. Return the beef to the pot.
- Step 4: Cover the pot and simmer gently for 60 to 90 minutes, until the beef is tender and the barley is cooked through.
- Step 5: Remove the bay leaf, season the soup with salt and black pepper to taste, and garnish with chopped fresh parsley before serving hot.
Tips & Variations
- Use pearl barley for quicker cooking or hulled barley for a chewier texture and extra nutrition.
- Homemade beef stock enriches the flavor, but store-bought stock works well too.
- Add drained kidney or white beans for a heartier beef bean and barley soup variation.
- Make the soup ahead of time; flavors deepen after resting overnight.
- For slow cooker: cook on low for 6–8 hours. For Instant Pot: pressure cook for 30 minutes with natural release.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. Freeze in individual portions for up to 3 months. Gently reheat on the stove or in the microwave, adding a splash of broth if needed to loosen the soup.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make beef and barley soup without beef stock?
Yes, you can substitute chicken or vegetable stock, but beef stock provides the richest and most authentic flavor.
What cut of beef is best for beef barley soup?
Stewing beef, chuck roast, or any well-marbled, tougher cut works best as it becomes tender and flavorful during slow cooking.
PrintHearty Beef and Barley Soup: A Comforting Classic Recipe
This Ultimate Hearty Beef and Barley Soup is a classic comfort food that combines tender chunks of beef, nutty pearl barley, and a flavorful broth enriched with fresh vegetables and herbs. Perfect for chilly days, this nourishing one-pot meal is easy to prepare and flexible for stovetop, slow cooker, or Instant Pot cooking. It’s a balanced, filling dish packed with protein and fiber, ideal for family dinners or meal prepping.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6–8 servings 1x
- Category: Soups, Comfort Food, One-Pot Meals, Dinner
- Method: Stovetop
- Cuisine: American, European
Ingredients
Main Ingredients
- 1 1/2 lbs beef chuck or stewing beef, cut into chunks
- 1 cup pearl barley (or hulled barley for chewier texture)
- 8 cups beef stock (homemade or store-bought)
- 3 carrots, diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 2 tbsp olive oil
For Garnish
- Fresh parsley, chopped
Optional Ingredients
- 1 can kidney beans or white beans, drained
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef chunks and sear until browned on all sides, about 5-7 minutes. Browning locks in flavor and creates a rich base for the soup. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, add chopped onion, diced carrots, diced celery, and minced garlic. Cook for about 5 minutes until the vegetables are softened and fragrant, stirring occasionally to prevent burning.
- Add Broth & Barley: Stir in the beef stock, dried thyme, bay leaf, and pearl barley. Return the seared beef chunks to the pot, mixing everything evenly to combine flavors.
- Simmer Gently: Cover the pot and reduce heat to low. Let the soup simmer gently for 60 to 90 minutes, or until the beef is tender and the barley has softened but retained a slight chew. Stir occasionally to prevent sticking and check liquid levels, adding more stock or water if needed.
- Adjust & Serve: Remove the bay leaf from the soup. Season with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley. Serve hot for a hearty, comforting meal.
Notes
- Pearl barley cooks faster and is tender; hulled barley is chewier and more nutritious.
- Homemade beef stock enriches the soup’s flavor, but store-bought beef stock works well too.
- For a heartier variation, add drained kidney or white beans to make beef bean and barley soup.
- The soup tastes even better the next day as flavors deepen, making it perfect for make-ahead meals.
- Slow Cooker Option: Cook on low for 6–8 hours.
- Instant Pot Option: Pressure cook for 30 minutes with natural pressure release.
Keywords: beef barley soup, hearty soup, comfort food, one-pot meal, stovetop soup, beef stew, pearl barley recipe, easy dinner
