This Hearty Beef Barley Soup is perfect for chilly evenings! With tender beef, chewy barley, and lots of veggies, it warms you right up. It’s like a hug in a bowl!
Making this soup is so easy! I love how you can just throw everything in one pot and let it simmer. Perfect for when you want something filling without all the fuss! 🍲
Key Ingredients & Substitutions
Beef Stew Meat: Choose a tougher cut like chuck for great flavor. If you’re looking for a leaner option, you can use sirloin instead, but it may not be as tender.
Barley: Pearl barley is the standard choice, but you can substitute with quick-cooking barley if you’re in a hurry. Just keep an eye on cooking times!
Beef Broth: Homemade beef broth is the best for flavor. If you’re short on time, store-bought works fine. Vegetable broth can be used for a lighter soup.
Vegetables: Feel free to add more veggies like potatoes or green beans to make it heartier. Frozen vegetables can also be a good time-saver.
Herbs: Fresh herbs can enhance the flavor more than dried ones. Consider using fresh rosemary and thyme if they’re available!
How Do I Ensure My Beef is Tender in the Soup?
Getting tender beef in your soup is all about the cooking method. Here are some steps to follow:
- Brown the meat properly: This adds flavor. Make sure the beef cubes are in a single layer in the pot without overcrowding.
- Low and slow cooking: Simmer on low heat for 1 to 1.5 hours. This long cooking time helps to break down tougher beef cuts and makes them tender.
- Check for doneness: Ensure the beef is fork-tender before serving. If it needs more time, let it simmer a bit longer.
Hearty Beef Barley Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) beef stew meat, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup pearl barley, rinsed
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
How Much Time Will You Need?
This delicious soup will take about 15 minutes to prepare, with an additional cooking time of 1 to 1.5 hours. So, plan for a total of about 1 hour and 45 minutes to enjoy a warm bowl of this hearty soup!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef cubes in a single layer. Sear them until they are nicely browned on all sides, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside on a plate.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, diced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the onions become translucent. Next, add in the minced garlic and cook for another minute, just until you can smell that delicious garlic aroma!
3. Combine the Ingredients:
Now, it’s time to bring everything together! Return the browned beef to the pot. Pour in the beef broth, add the diced tomatoes (with their juice), the rinsed pearl barley, bay leaves, thyme, and rosemary. Give everything a good stir to combine all the flavors.
4. Simmer to Perfection:
Bring the soup to a boil over high heat. Once it’s boiling, reduce the heat to low and cover the pot. Let it simmer gently for about 1 to 1.5 hours, stirring occasionally. Keep an eye on it until the beef is tender and the barley is fully cooked.
5. Final Touches:
After simmering, carefully remove the bay leaves from the soup. Taste and season with salt and black pepper to suit your preference.
6. Serve and Enjoy:
Serve the soup hot in bowls, garnished with fresh chopped parsley if you like. It’s perfect for dipping some crusty bread!
Enjoy your cozy, hearty beef barley soup!
FAQ for Hearty Beef Barley Soup
Can I Use Different Cuts of Beef in This Soup?
Absolutely! While beef stew meat is ideal, you can also use chuck roast or brisket. Just ensure that whatever cut you use is suitable for slow cooking to achieve tenderness.
Can I Make This Soup in a Slow Cooker?
Yes! To adapt for a slow cooker, brown the beef first, then transfer everything to the slow cooker. Cook on low for about 6-8 hours or high for 3-4 hours until the beef and barley are tender.
How Can I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it; just thaw and reheat thoroughly before serving. Note that the barley may absorb some broth, so you might want to add a little water or broth when reheating.
Can I Add More Vegetables?
Definitely! Feel free to get creative with your veggie additions. Potatoes, green beans, or mushrooms would all be great. Just make sure they are cut into similar-sized pieces for even cooking!
