Hearty Beef and Barley Vegetable Soup (Printable)
Tender beef, pearl barley, and fresh vegetables simmered in savory broth. A comforting, hearty meal perfect for any season.
# What You'll Need:
→ 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 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 beef to the pot. Add barley, diced tomatoes with juice, beef broth, water, bay leaves, thyme, parsley, pepper, and salt. Stir to combine.
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 to 20 minutes until barley and vegetables are tender.
07 - Remove bay leaves and adjust seasoning as needed. Ladle into bowls and serve hot.
# Expert Advice:
01 -
- The barley absorbs all those beautiful beef juices while cooking, creating little pearls of flavor that burst with every bite.
- You can make this a day ahead when expecting company, as the flavors actually deepen overnight in the refrigerator.
02 -
- Resist the urge to stir too frequently during the long simmer, as this can break down the vegetables and make them mushy.
- The soup might seem thin at first, but the barley continues absorbing liquid even after cooking, so its better to start with more broth than you think you need.
03 -
- If time permits, make this soup a day ahead and refrigerate overnight, as the flavors develop remarkably during this rest period.
- For an even richer umami foundation, deglaze the pot after browning the beef with a quarter cup of dry red wine, letting it reduce before adding the vegetables.