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- 1 pound beef chuck, diced into 1-inch cubes - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 cup pearl barley - 8 cups beef broth - 1 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste Beef chuck gives the soup a rich flavor. It holds up well when cooked. Pearl barley adds a chewy texture that feels good in every bite. The mix of onion, garlic, carrots, and celery brings a sweet base to the soup. Together, they create a warm and inviting aroma as they cook. The broth is key. Using beef broth enhances the flavor of the soup. Dried thyme adds a hint of earthiness, while the bay leaf brings depth. Seasoning with salt and pepper helps to balance the flavors. - 1 cup green peas (fresh or frozen) - 2 tablespoons chopped fresh parsley for garnish Green peas add a pop of color and sweetness. They are a nice touch in the last part of cooking. Fresh parsley is great for garnish. It adds a fresh flavor and makes the soup look appealing. - Large pot - Cutting board - Knife - Ladle You need a large pot to hold all the ingredients. A cutting board and knife help chop the veggies and meat. A ladle is perfect for serving the soup into bowls. Having the right tools makes cooking easier and more fun! {{ingredient_image_1}} First, we need to sear the beef. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Once the oil is hot, add 1 pound of diced beef chuck. Season it with salt and pepper. Sear the beef for about 5 to 7 minutes. You want it nice and brown on all sides. This step adds wonderful flavor to the soup. After browning, remove the beef from the pot and set it aside for later. Now, let's cook the vegetables. In the same pot, add your chopped onion, minced garlic, diced carrots, and diced celery. Sauté these for about 4 to 5 minutes. You want them to soften but not lose all their crunch. Next, stir in 1 cup of pearl barley. Toast it for about 1 to 2 minutes. This helps bring out the nutty flavor of the barley. It’s time to bring it all together. Return the browned beef to the pot. Then, add 8 cups of beef broth, 1 teaspoon of dried thyme, and 1 bay leaf. Bring this mixture to a boil. Once boiling, reduce the heat and let it simmer. Cover the pot and simmer for about 1 hour. Stir occasionally to keep it from sticking. The beef should be tender, and the barley should be fully cooked. In the last 10 minutes of cooking, add 1 cup of green peas to the pot. They can be fresh or frozen. This adds a nice pop of color and sweetness. Before serving, taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley. Enjoy your hearty beef and barley soup! Choosing the right cut of beef I recommend using beef chuck. This cut has the right amount of fat and flavor. It becomes tender as it cooks. Avoid lean cuts; they won’t give you the same rich taste. Importance of searing for depth of flavor Always sear the beef before adding it to the soup. This step locks in juices and adds a nice brown color. The Maillard reaction occurs during searing, creating a deep flavor that enhances your soup. Best practices for simmering Simmering is key to a great soup. Keep the heat low and let it bubble gently. This method helps the flavors blend well. Stir occasionally to avoid sticking. A slow simmer cooks the beef and barley perfectly. Proper storage tips for leftovers Store leftover soup in airtight containers. Make sure to cool it first before refrigerating. It lasts up to three days in the fridge. For longer storage, freeze the soup in portions. This way, you can enjoy it later. Garnishing options Garnish your soup with fresh parsley. This adds a pop of color and freshness. You can also sprinkle a bit of black pepper or grated cheese. These touches make your soup look and taste even better. Complementary side dishes Pair the soup with crusty bread for dipping. A simple side salad also works well. Both sides balance the hearty soup. They add freshness and crunch, making your meal complete. Pro Tips Use Quality Beef: Choosing a good quality beef chuck will enhance the flavor and tenderness of your soup. Look for beef with good marbling for the best results. Don’t Rush the Browning: Allow the beef to sear properly before removing it from the pot. This step adds a rich depth of flavor to the soup. Adjust Consistency: If the soup is too thick for your liking, add more beef broth or water to achieve your desired consistency before serving. Fresh Herbs Add Flavor: Adding fresh parsley right before serving not only enhances the flavor but also adds a pop of color to your dish. {{image_2}} You can make this hearty soup in a slow cooker. First, sear the beef in a pan. This step adds deep flavor. After browning, place the beef in the slow cooker. Add the veggies, barley, broth, thyme, and bay leaf. Set the cooker on low for 8 hours. If you're in a hurry, use high for 4 hours. The beef will be tender, and the barley will cook perfectly. Using an Instant Pot speeds up cooking. Start by using the sauté function to brown the beef. After browning, add your veggies, barley, and broth. Seal the lid tightly. Cook on high pressure for 30 minutes. Once done, let it naturally release for 10 minutes. Then, you can release the rest of the pressure. Your soup will be ready to enjoy in no time! Want a meat-free soup? Swap the beef for mushrooms or lentils. Use vegetable broth instead of beef broth. You can still keep the barley for texture. Add more veggies like zucchini or bell peppers. This way, you get a rich, satisfying dish with loads of flavor. Enjoy the hearty taste without the meat! To keep your soup fresh, use airtight containers. I like glass jars or plastic containers. Make sure to let the soup cool before sealing it. This step helps prevent moisture buildup. If you want to freeze the soup, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. When you're ready to eat, thaw in the fridge overnight. Reheat on the stove for best results. Stir well and check the temperature. In the fridge, the soup lasts about 3 to 4 days. If you freeze it, you can enjoy it for up to 3 months. Just remember to label your containers with the date. This way, you keep track of your meals. Beef & Barley Soup lasts for about 3 to 4 days in the fridge. To store it well, let the soup cool first. Then, place it in an airtight container. This keeps it fresh and stops it from absorbing other smells. When you're ready to eat, just reheat it on the stove or in the microwave. Yes, you can use different meats in this soup. Some great options are chicken, turkey, or pork. Each meat gives its own flavor. If you choose chicken, use chicken thighs for best results. For pork, a shoulder cut works well. Just remember, cooking times may change based on the meat you use. Traditional barley soup is not gluten-free because it contains barley. However, you can make it gluten-free. Try using quinoa or rice instead of barley. Both will add a nice texture and flavor. Be sure to check your broth for gluten too; some brands add gluten as a thickener. Beef and barley soup is simple to make with the right steps. We began by exploring key ingredients, like tender beef chuck and hearty pearl barley. I shared tips for cooking, from searing beef to adding fresh vegetables. You can try variations, like using an Instant Pot or a meat substitute. Proper storage keeps leftovers fresh for longer. This comforting meal offers warmth and nutrition, perfect for any day. Enjoy your cooking, and make this recipe your own!

Hearty Beef & Barley Soup

A comforting and nutritious soup made with tender beef, pearl barley, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound beef chuck, diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup pearl barley
  • 8 cups beef broth
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 1 cup green peas (fresh or frozen)
  • 2 tablespoons chopped fresh parsley for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium-high heat. Once hot, add the diced beef and season with salt and pepper. Sear the beef until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
  • In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté the vegetables for about 4-5 minutes until they start to soften.
  • Stir in the pearl barley and cook for 1-2 minutes, allowing it to toast slightly.
  • Return the browned beef to the pot and add the beef broth, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
  • Cover the pot and let the soup simmer for about 1 hour, or until the beef is tender and the barley is cooked through. Stir occasionally.
  • In the last 10 minutes of cooking, add the green peas to the pot to heat through. Remove the bay leaf before serving.
  • Taste the soup and adjust the seasoning with more salt and pepper as needed.
  • Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

Serve the soup in deep bowls, alongside crusty bread for dipping. You can sprinkle additional chopped parsley on top for a burst of color!
Keyword barley, beef, comfort food, hearty, soup