Description
Hearty and comforting Beef Barley Soup features tender chunks of marbled beef, fresh vegetables, and wholesome pearled barley simmered slowly to create a rich and flavorful dish perfect for cozy meals.
Ingredients
Scale
Main Ingredients
- 1 teaspoon olive oil
- 1-1/2 lbs beef stew meat (such as chuck beef or anything with marbling)
- 1 cup chopped carrots
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves garlic (chopped)
- 6 cups water
- 1 1/2 teaspoons kosher salt (or more to taste)
- 2 dry bay leaves
- 2/3 cup dry pearled barley
- Fresh ground black pepper (to taste)
Instructions
- Heat and Brown Meat: Heat a large heavy pot or Dutch oven on medium heat. Add olive oil and beef stew meat, seasoning lightly with salt. Brown the meat on all sides for a few minutes to develop flavor.
- Add Vegetables: Once the beef is browned, add chopped carrots, onions, celery, and garlic to the pot. Stir well to combine and begin softening the vegetables.
- Add Liquid and Seasonings: Pour in 6 cups of water, add 1 1/2 teaspoons kosher salt, and add two dry bay leaves. Increase the heat and bring mixture to a boil.
- Simmer Soup: When boiling, reduce heat to low and cover the pot. Allow to simmer gently for 1 1/2 to 2 hours until the beef becomes very tender.
- Add Barley and Final Seasoning: Stir in the pearled barley and adjust salt to taste. Add fresh ground black pepper as desired. Continue to simmer, uncovered, for another 30-35 minutes until the barley is cooked through.
- Remove Bay Leaves and Serve: Discard the bay leaves and ladle the soup into bowls. Serve hot and enjoy the comforting flavors.
- Pressure Cooker/Instant Pot Variation: Follow steps for browning beef and sautéing vegetables. After adding water and seasonings, cover and lock the lid. Cook on high pressure for 45 minutes, then allow natural release. Remove lid, add barley, and cook uncovered using the sauté function for 30 minutes or until barley is tender. Season to taste.
Notes
- Makes approximately 7 1/2 cups of soup, about 5 servings.
- Adjust salt according to preference and dietary requirements.
- For a thicker soup, reduce water or increase barley slightly.
- Can substitute beef with other stew meats or plant-based alternatives for variation.
- Leftovers store well and flavor improves after refrigerating overnight.
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
