Introduction
Beef Barley Soup is a timeless classic, offering comfort and nourishment for generations. Originating in 18th-century Colonial America, this hearty dish has adapted over time but still celebrates the rich flavors of tender beef, wholesome vegetables, and the distinct texture of barley.
Why Choose Beef Barley Soup?
This soup isn’t just delicious—it’s packed with nutrients! Each cup contains about 165 calories, less than 5 grams of fat, and nearly 20 grams of protein. The combination of vegetables, whole grains, and fiber makes it a balanced, satisfying meal. However, keep in mind that it’s not suitable for low-carb or Keto diets due to its 13.5 grams of carbs per cup, and it’s not gluten-free because barley contains gluten.
Ingredients You’ll Need
- Olive oil
- Beef stew meat
- Carrots, celery, onion, mushrooms, and garlic
- Diced tomatoes
- Thyme and bay leaves
- Beef broth
- Barley (quick barley or pearled barley)
- Kosher salt and ground black pepper
How to Make Beef Barley Soup
- Brown the beef: Heat olive oil in a pot, sear the beef chunks, and set them aside for later.
- Sauté aromatics: Cook onions, garlic, and spices to build flavor.
- Simmer the soup: Add vegetables, broth, barley, and the browned beef. Let everything cook until the flavors meld and the ingredients are tender.
- Choose your barley: Use quick barley for a faster cook time or regular pearled barley for a more robust flavor.
Storage Tips
- Refrigeration: Prepare the soup a day ahead, let it cool, and store it in the fridge. Reheat on the stovetop before serving.
- Freezing: Once cooled, transfer the soup to an airtight container and freeze for up to three months. Thaw overnight in the fridge, then reheat on the stovetop.
Variations
- Swap out quick barley for regular pearled barley, adjusting the cook time to 30-40 minutes.
- Use diced chuck or short rib instead of stew meat for extra tenderness.
- Enhance the flavor with red wine, balsamic vinegar, Worcestershire sauce, or fresh herbs like rosemary or parsley.
- Add a richer tomato taste by mixing in 1-2 tablespoons of tomato paste.
- Replace beef broth with chicken broth for a lighter taste.
Tips for the Best Soup
- Make a big batch for leftovers—they freeze well!
- Brown the meat properly for deeper flavor, and don’t overcrowd the pot while searing.
- Simmer the soup with a covered lid to retain moisture.
- Garnish with fresh parsley or herbs for a bright finishing touch.
Recipe Details
Course: Dinner, Lunch
Cuisine: American
Servings: 14 cups
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Calories: 165.6 kcal
Ingredients
- 1 tablespoon olive oil
- 2 lbs. beef stew meat, cut into 1-inch chunks
- 4 carrots, peeled and chopped
- 4 celery ribs, chopped
- 1 large onion, chopped
- 8 ounces fresh mushrooms, sliced
- 1 tablespoon minced garlic
- 1 (14.5-ounce) can diced tomatoes (do not drain)
- 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme)
- 2 bay leaves
- 8 cups beef broth
- 1 cup quick barley
- Kosher salt and ground black pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown it on all sides (about 10 minutes). Remove the beef and set aside.
- Add carrots, celery, and onion to the pot. Cook for 10 minutes, stirring occasionally. Add mushrooms and garlic, cooking for an additional minute.
- Stir in tomatoes, thyme, bay leaves, and beef broth, scraping up any browned bits from the bottom of the pot. Return the beef to the pot and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Increase the heat to bring the soup to a boil, then reduce it to low, cover, and simmer for 1 hour or until the beef is tender.
- Add quick barley, cover, and simmer for 10-15 more minutes until the barley is tender.
- Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh herbs if desired.
Notes
- Browning the meat adds depth to the flavor—don’t skip this step.
- Avoid crowding the pot during browning for a proper sear.
- Simmer long enough to tenderize the beef.
- Keep the pot covered while simmering to lock in moisture.
- Use quick barley for speed, or opt for regular pearled barley for a richer taste.
Enjoy the comforting flavors of Beef Barley Soup with this easy-to-follow recipe!
Nutrition Facts
- Serving Size:1g
- Calories:165kcal
- Fat:4.7g
- Cholesterol:43mg
- Sodium:392mg
- Carbohydrates:13g
- Fiber:3g
- Sugar:3g
- Protein:18g
