Looking for a cozy, satisfying dish to warm you up on a cold day? Look no further than this Hearty Beef and Barley Soup! This simple yet flavorful recipe combines tender stew beef, hearty vegetables, and nutritious pearl barley, making it the perfect meal for both your taste buds and your belly. Whether you’re meal prepping for the week or serving up a family-friendly dinner, this one-pot wonder is sure to please.
Ingredients:
1 lb stew beef, cut into bite-sized pieces
1 cup pearl barley
3 carrots, chopped
2 stalks celery, chopped
1 onion, diced
3 cloves garlic, minced
1 can diced tomatoes
8 cups beef broth
Salt and pepper to taste
Fresh parsley, for garnish
Directions:
Brown the Stew Beef: In a large pot, heat the stew beef over medium-high heat, cooking until browned on all sides. This step helps to seal in the juices and flavor of the beef.
Add Onion and Garlic: Add the diced onion and minced garlic to the pot, cooking until softened, about 3-4 minutes. This will release the aromas that will fill your kitchen!
Stir in Vegetables and Barley: Add the chopped carrots, celery, diced tomatoes, beef broth, and pearl barley to the pot. Stir everything together.
Simmer to Perfection: Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour. During this time, the beef will become tender and the barley will cook through, creating a rich, flavorful broth.
Season and Serve: Once the soup is ready, season it with salt and pepper to taste. Serve hot, garnished with fresh parsley for a burst of color and freshness.
Serving Tips:
Garnish for Extra Flavor: To elevate your soup, top each bowl with a sprinkle of fresh parsley, grated Parmesan cheese, or a dollop of sour cream for added richness.
Pair with Bread: This soup is perfect when served alongside a warm, crusty loaf of bread, garlic bread, or crackers for extra texture and flavor.
Serve with a Side Salad: Balance the hearty soup with a light side salad, such as a simple mixed greens salad with a vinaigrette, for a complete meal.
Adjust Consistency: If you like your soup thinner, feel free to add extra beef broth or water when reheating. For a thicker consistency, let it simmer longer to allow the barley and vegetables to absorb more liquid.
Storage Tips:
Refrigerating: Once cooled to room temperature, store the soup in an airtight container in the refrigerator for up to 3-4 days. This makes it a great option for meal prep!
Freezing: This soup freezes beautifully. Let it cool completely, then transfer it into freezer-safe containers or resealable freezer bags. It will keep in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Reheating: Reheat your leftover soup on the stovetop over low heat, stirring occasionally, until it’s hot and ready to serve. You may need to add a little extra broth or water if the soup thickens too much during storage.
Portioning: For easy meal planning, portion the soup into single-serving containers before refrigerating or freezing. This allows you to quickly grab a meal whenever you need it.
Related Recipes:
FAQs:
Can I use a different type of meat in this recipe?
Yes, you can! While stew beef is ideal for this recipe due to its tenderness and flavor when simmered, you can substitute it with other cuts of beef such as chuck roast or lean ground beef. For a lighter option, you could also use chicken or turkey, but keep in mind the cooking times may vary depending on the meat.
Can I make this soup in a slow cooker?
Absolutely! To make Hearty Beef and Barley Soup in a slow cooker, simply brown the beef and sauté the onions and garlic in a pan first (optional but adds great flavor), then add all the ingredients to your slow cooker. Set it on low for 6-8 hours or on high for 3-4 hours. The beef will become tender, and the barley will cook perfectly.
How do I store leftovers, and how long will it last?
Once the soup has cooled to room temperature, store it in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Be sure to let it cool completely before freezing. When reheating, add a little extra broth or water if the soup has thickened.
Can I add other vegetables to this soup?
Yes! This recipe is very versatile. Feel free to add additional vegetables such as peas, potatoes, parsnips, or green beans. Just keep in mind that certain vegetables, like potatoes, might require slightly different cooking times, so add them at the beginning to ensure they cook through by the time the soup is done.
Conclusion:
This Hearty Beef and Barley Soup is a warm, wholesome, and satisfying meal that’s perfect for chilly evenings. With simple ingredients, easy steps, and a deliciously rich broth, it’s sure to become a go-to recipe in your kitchen. Enjoy the comfort and nourishment of this classic soup, packed with flavor and goodness in every bite.
📖 Recipe:
Print
Hearty Beef and Barley Soup
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Hearty Beef and Barley Soup is a comforting, nourishing one-pot meal perfect for cold days. Made with tender stew beef, fresh vegetables, and pearl barley, this recipe is full of rich, savory flavors that will satisfy the whole family. It’s easy to make, filling, and provides essential nutrients like protein, fiber, and vitamins. Enjoy this hearty soup as a cozy dinner or meal prep option for the week.
Ingredients
1 lb stew beef, cut into bite-sized pieces
1 cup pearl barley
3 carrots, chopped
2 stalks celery, chopped
1 onion, diced
3 cloves garlic, minced
1 can diced tomatoes
8 cups beef broth
Salt and pepper to taste
Fresh parsley, for garnish
Instructions
- In a large pot, brown the stew beef over medium-high heat until browned on all sides.
- Add the diced onion and minced garlic to the pot and cook for 3-4 minutes, until softened.
- Stir in the chopped carrots, celery, diced tomatoes, beef broth, and pearl barley.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a thicker soup, let it simmer longer. Add extra broth if it gets too thick during cooking or while storing.
You can add additional vegetables such as potatoes, peas, or parsnips for extra flavor.
This soup can easily be made in a slow cooker—just follow the same steps and cook on low for 6-8 hours.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup, Comfort Food, Meal Prep
- Method: Stovetop (or Slow Cooker Option)
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal (per serving)
