Hearty Beef and Barley Vegetable Soup (Print version)
Comforting, robust soup loaded with tender beef, wholesome barley, and a medley of fresh vegetables for hearty family dinners.
# Ingredient List:
→ Meats
01 - 1 lb beef stew meat, cut into 1-inch cubes
→ Grains
02 - 3/4 cup pearl barley, rinsed
→ Vegetables
03 - 2 tbsp olive oil
04 - 1 large onion, diced
05 - 2 cloves garlic, minced
06 - 3 carrots, peeled and sliced
07 - 2 celery stalks, sliced
08 - 1 large potato, peeled and diced
09 - 1 cup green beans, chopped
10 - 1 cup frozen or fresh peas
11 - 1 can (14.5 oz) diced tomatoes with juice
→ Liquids
12 - 8 cups beef broth
13 - 1 cup water
→ Seasonings
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp dried parsley
17 - 1/2 tsp black pepper
18 - 1 tsp salt, or to taste
# 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 diced onion and minced garlic. Sauté until softened, about 3 minutes.
03 - Stir in carrots, celery, potato, and green beans. Cook for an additional 3 minutes.
04 - Return seared beef to the pot. Add pearl barley, diced tomatoes with juice, beef broth, water, bay leaves, thyme, parsley, pepper, and salt.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, stirring occasionally.
06 - Add peas and continue simmering uncovered for 15-20 minutes until barley and vegetables are tender.
07 - Remove bay leaves and adjust seasoning to taste. Ladle into bowls and serve hot.
# Expert Advice:
01 -
- Each spoonful delivers the perfect balance of tender meat, chewy barley, and vegetables that maintain their individual character rather than turning to mush.
- Its one of those rare dishes that actually tastes better the next day, making it perfect for meal prep or when you need to feed unexpected guests with minimal effort.
02 -
- The soup will look thin at first, but barley continues absorbing liquid even after cooking so dont be tempted to add extra grain or youll end up with stew instead of soup.
- Tasting for seasoning should happen at the end, as the flavors concentrate during cooking and what seems bland at minute 30 may be perfectly seasoned by the finish.
03 -
- For an even richer flavor, roast the beef bones (if you have them) in the oven before adding them to the broth, then remove before serving.
- Cut vegetables to roughly the same size so they cook at similar rates, preventing the frustration of perfectly tender carrots alongside raw potatoes.