Name: Beef Barley Soup Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 pounds stew meat (nicely marbled beef chunks); Salt and pepper, to taste; 2 tablespoons oil; 10 cups water; 3 mounded tablespoons good quality beef base; 3 stalks celery (about 2 cups), chopped; 2 onions, chopped; 5 cloves garlic, minced; 1 large potato, peeled and shredded (about 2 cups); 3-4 large carrots, peeled and shredded (about 2 cups); 1 cup pearl barley, rinsed; In a large pan, brown the meat according to the stovetop instructions.; Remove the browned meat to a large crockpot. Add 2 cups of the water to the pan and bring to a boil to loosen the browned bits. Add this and the remaining 8 cups of water to the crockpot.; Add the beef base, celery, onions, and garlic to the slow cooker and stir.; Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour. Add the barley and simmer for another hour or until tender.

Jump to Recipe·Print Recipe

Introduction

Beef barley soup is one of those meals that just feels like home. The rich, savory broth, tender beef, and hearty barley make it the ultimate comfort food. I recently made this for my family on a chilly evening, and it quickly became a hit. The tender stew meat and vegetables create a satisfying, filling meal that everyone loves. The soup is full of flavor, thanks to the quality beef base, and the addition of barley gives it a wonderful texture and substance. I love that it’s easy to make, yet feels special. It’s also incredibly versatile, and we enjoyed it not only for dinner but also for lunch the next day. This beef barley soup is truly a staple in our household, and I’m excited to share it with you.

Ingredients

2 pounds stew meat (nicely marbled beef chunks)
Salt and pepper, to taste

2 tablespoons oil
10 cups water
3 mounded tablespoons good quality beef base

3 stalks celery (about 2 cups), chopped
2 onions, chopped
5 cloves garlic, minced

1 large potato, peeled and shredded (about 2 cups)
3-4 large carrots, peeled and shredded (about 2 cups)
1 cup pearl barley, rinsed

Instructions

Brown the Beef: Generously season the beef stew meat with salt and pepper. Heat the oil in a large stockpot over medium-high heat. When the oil is very hot, add about 1/3 of the meat. Brown for 1-2 minutes on each side, ensuring that all sides of the meat are browned. Once browned, remove the beef to a plate. Repeat this process with the remaining meat in two more batches. (It’s important not to overcrowd the pot, as this will cause the meat to steam rather than brown.)
Simmer the Broth: Once all the meat is browned, return it to the pot along with 10 cups of water. Add 3 healthy tablespoons of beef stock concentrate or beef base. Stir to combine, and then add the chopped celery, onions, and minced garlic. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer with the lid on for about 2 hours. This will allow the beef to become tender and break apart easily.
Add Potatoes and Carrots: Once the beef is tender, add the shredded potato and carrots to the soup. Bring it to a boil again, then continue to simmer for another 30-45 minutes, or until the carrots are tender.

Add Barley: Add 1 cup of rinsed pearl barley to the soup. Bring it to a boil, then reduce the heat to low. Let the soup simmer for another 30 minutes, or until the barley is tender and the soup has reached your desired consistency. The barley will soak up some of the broth, adding richness and substance to the soup.
Taste and Adjust: Taste the soup and adjust the seasoning with salt and pepper, if needed. The soup should have a balanced, savory flavor with a slight sweetness from the vegetables.

SLOW COOKER INSTRUCTIONS:

Brown the Beef: Brown the stew meat according to the instructions above, and then remove the browned meat to a large crockpot.
Deglaze the Pan: Add 2 cups of water to the pan and bring it to a boil. Stir to loosen the browned bits from the bottom of the pan.
Combine Ingredients in Slow Cooker: Add the deglazed water, beef base, celery, onions, and garlic to the slow cooker. Stir to combine and cook on low for about 6 hours.

Add Vegetables: After 6 hours, add the shredded potatoes and carrots to the slow cooker and cook for another hour.
Add Barley: Add the rinsed barley and simmer for another hour or so, until the barley is tender and the soup has thickened to your liking.

Nutrition Facts

Servings: 6 servings

Calories per serving: 380 kcal
Sugar: 9g
Sodium: 850mg

Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g

Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g

Protein: 25g
Cholesterol: 65mg

Preparation Time

Prep Time: 15 minutes

Cook Time: 2 hours and 30 minutes
Total Time: 2 hours and 45 minutes

How to Serve

As a Main Dish: This hearty beef barley soup is perfect as a main course. Serve it with a side of crusty bread or a simple salad to complete the meal.

Leftovers for Lunch: The soup keeps well in the fridge, making it an excellent choice for meal prep or leftovers the next day.
With Toppings: Top the soup with a dollop of sour cream or shredded cheese to add extra richness.
With Crackers: Serve with a side of your favorite crackers for added crunch.

Additional Tips

Use a Quality Beef Base: The flavor of the broth will depend heavily on the quality of your beef base or stock concentrate. Use a good-quality product for the best flavor.
Don’t Skip the Browning: Browning the meat in batches helps to develop deeper flavors and adds richness to the broth.
Substitute with Other Grains: If you don’t have pearl barley, try using other grains like farro or quinoa for a different texture.

Adjust Vegetables: Feel free to add other vegetables like peas, parsnips, or turnips for extra flavor and variety.
Use Leftover Chicken: If you don’t have stew meat on hand, you can substitute with shredded rotisserie chicken for a quicker version of the soup.

Recipe Variations

Vegetarian Version: For a vegetarian version, replace the beef with mushrooms or a plant-based protein and use vegetable broth instead of beef broth.

Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño for a spicy kick to the soup.
Tomato-based Version: For a more robust flavor, add a can of diced tomatoes to the soup along with the vegetables.

Serving Suggestions

With a Side Salad: Pair the soup with a fresh salad with vinaigrette dressing to balance out the richness of the soup.

With Garlic Bread: Serve with a warm slice of garlic bread for dipping into the flavorful broth.
With a Grilled Cheese Sandwich: For a comforting combo, serve the soup alongside a crispy grilled cheese sandwich.
As a Stand-Alone Meal: This soup is hearty enough to be a meal on its own, packed with protein and fiber to keep you full.

Freezing and Storage

Storing: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld and improve after sitting in the fridge.
Freezing: Beef barley soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Reheating: When reheating, you may need to add a little water or broth to thin it out, as the barley will continue to absorb liquid while stored.

FAQ Section

1. Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables in place of fresh. However, be aware that they may release more liquid as they cook, so you may need to adjust the amount of broth.

2. Can I use ground beef instead of stew meat?
Yes, ground beef works as well, though it will result in a different texture. Brown the ground beef first and proceed with the rest of the recipe.

3. Can I cook this soup in a pressure cooker?
Yes, you can make this soup in an Instant Pot or pressure cooker. Brown the meat using the sauté function, then add the other ingredients and cook on high pressure for 30 minutes, followed by a natural pressure release.

4. How can I make the soup spicier?
Add red pepper flakes, cayenne pepper, or a diced jalapeño to the soup for an extra kick.

5. Can I make this soup ahead of time?
Yes, you can make the soup a day ahead and store it in the refrigerator. The flavors will deepen as it sits. Reheat before serving.

6. Can I use barley from a different brand?
Yes, just ensure that you use the same amount of barley called for in the recipe and check the cooking time if you’re using a different type of barley.

7. Can I use chicken broth instead of beef broth?
Yes, you can substitute chicken broth, but the flavor will be lighter than using beef broth.

8. How do I know when the beef is tender enough?
The beef is tender when it can easily be shredded with a wooden spoon or fork. If it’s still tough, continue simmering until it breaks apart easily.

9. Can I substitute the potato with another vegetable?
Yes, you can use

parsnips or turnips as a substitute for potatoes for a different flavor and texture.

10. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free beef stock and ensure that all other ingredients are certified gluten-free.

Conclusion

Beef Barley Soup is the epitome of hearty, comforting food. With tender beef, nutritious vegetables, and chewy barley in a rich broth, this soup is satisfying and full of flavor. Whether you make it in a slow cooker or on the stovetop, it’s a perfect meal for chilly evenings or a weeknight dinner. This recipe is not only delicious but also versatile, so you can adjust it to fit your family’s preferences. Whether you’re using a different protein or adding extra vegetables, it’s a meal that will warm your heart and your stomach. Enjoy this beef barley soup as a hearty, filling meal, perfect for any occasion!

Beef Barley Soup Recipe