Hearty Beef and Barley Soup (Print version)

Tender beef, pearl barley, and vegetables simmered in savory beef broth for a warming, satisfying meal.

# What You'll Need:

→ Meats

01 - 1 lb beef stew meat, cut into 1-inch cubes

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 cup potatoes, peeled and diced
08 - 1 cup mushrooms, sliced
09 - 1 cup frozen peas
10 - 1 can (14 oz) diced tomatoes, drained (optional)

→ Liquids

11 - 8 cups beef broth

→ Herbs & Seasonings

12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 2 tablespoons olive oil
16 - Salt and freshly ground black pepper to taste

# Cooking Steps:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Cook for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute, stirring frequently.
04 - Return beef to the pot. Stir in potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add peas, season with salt and pepper, and simmer uncovered for an additional 20 to 30 minutes until barley and beef are tender.
07 - Remove bay leaves. Adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • The barley becomes this hidden treasure at the bottom of your spoon, chewy and deeply flavored in a way that regular noodles never could be.
  • You throw everything in one pot and let time do the heavy lifting, so you're free to fold laundry or read while dinner practically makes itself.
  • It actually tastes better the next day, which means less cooking when you're tired and more comfort when you need it most.
02 -
  • Don't skip browning the beef because it's the difference between soup that tastes pleasant and soup that tastes profound, and those five minutes of waiting are absolutely worth it.
  • The barley continues to soften and absorb liquid even after you stop cooking, so if you're reheating leftovers and it seems thick, just stir in a splash of broth or water.
03 -
  • Cut all your vegetables first and keep them near the stove in small bowls, which makes the actual cooking move quickly and keeps you from getting flustered when timing matters.
  • Use a Dutch oven if you have one because it distributes heat more evenly and the enameled cast iron actually makes the soup taste marginally better than stainless steel, though this is subtle enough that you might just be in love with the pot.
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