Hearty Beef Barley Soup (Printable)

Tender beef, wholesome barley, and vegetables simmered in savory broth for a hearty meal.

# What You'll Need:

→ Meats

01 - 1 ½ lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 large russet potato, peeled and diced
08 - 1 cup frozen peas
09 - 1 can (14.5 oz) diced tomatoes with juices

→ Grains

10 - ¾ cup pearl barley, rinsed

→ Liquids

11 - 8 cups beef broth
12 - 1 cup water

→ Spices & Seasonings

13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - ½ teaspoon ground black pepper
17 - 1 ½ teaspoons salt, or to taste
18 - 2 tablespoons chopped fresh parsley (optional garnish)

# Steps:

01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Return browned beef to the pot. Stir in diced potatoes, diced tomatoes with juices, rinsed pearl barley, bay leaves, dried thyme, dried oregano, salt, and pepper.
05 - Pour in beef broth and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ hours, stirring occasionally.
06 - Stir in frozen peas during the final 10 minutes of cooking. Adjust seasoning if needed.
07 - Remove bay leaves. Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent and you can walk away while it does its thing.
  • The barley gets plump and chewy, soaking up all the beefy, herby broth in a way that feels deeply satisfying.
  • It tastes even better the next day, which means you can make it ahead and actually enjoy your weeknight dinner without the rush.
02 -
  • Don't skip browning the beef. The caramelized crust adds a depth of flavor you can't get any other way.
  • Rinse the barley before adding it, or the soup will turn cloudy and gummy instead of clear and hearty.
  • If the soup gets too thick as it sits, just add a splash of water or broth when you reheat it.
03 -
  • Use a heavy-bottomed pot or Dutch oven so the heat distributes evenly and nothing scorches on the bottom.
  • Taste the soup about halfway through and adjust the seasonings early, because the barley will soak up a lot of the salt as it cooks.
  • If you have time, make it a day ahead. The flavors meld overnight and it tastes even better reheated.
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