Beef Barley Soup

5 from 1 vote

This beef barley soup is easy to make with tender beef, nutty barley, and simple veggies. It's the perfect healthy, satisfying, flavorful, and warming soup for a chilly winter night.

Prep Time5

Cook Time1 45

Total Time1 50

Course: Main, Soup

Cuisine: American

Freezer friendly: 3 Months

Shelf life: 4 Days

Servings:

Author: Samira

Ingredients

2 lb beef stew meat cut into 1-inch cubes
1 cup pearl barley
6 cups beef broth
1.5 cups onion diced (1 large onion)
1 cup celery chopped (2 stalks)
1 cup carrots chopped (2 medium carrots)
2 cloves garlic large (1 Tbsp minced)
1/2 cup red wine
3 Tbsp olive oil divided
1 Tbsp Worcestershire sauce
1/2 cup fresh parsley chopped
3-4 sprigs fresh thyme OR 1 tsp dried thyme
2 bay leaves
1/2 tsp black pepper
sea salt to taste

US Customary - Metric

Instructions

Dice the celery and onion, cut the carrots into slices, and mince the garlic.
If needed, cut the beef into 1-inch cubes. Pat dry and season the cubes with pepper.
In a large pot, heat half of the olive oil over medium-high heat. Brown the beef cubes on all sides, about 5-7 minutes. Work in batches if needed to prevent overcrowding the pot.
Remove the browned beef and set aside.
In the same pot, add the rest of the olive oil and sauté the onions, celery, and carrots for about 5 minutes until softened.
Stir in the garlic and cook for another 30 seconds.
Deglaze the pot with the red wine, scraping the bottom with a spatula. Cook for 2-3 minutes.
Add the browned beef, beef broth, fresh thyme, and bay leaves, and bring to a boil over medium-high heat. Reduce to low, cover the pot, and simmer for 45 minutes.
Stir in the barley and cook for another 45 minutes.
Once ready, remove the bay leaves and thyme stems and season to taste. Garnish the beef barley soup with chopped fresh parsley, and enjoy!

Video

Notes

For enhanced flavor: Make sure to brown the beef first. This will lock in the flavors.

Add the barley halfway through cooking: Adding the barley at the beginning can cause it to stick and burn because of its starch content. Adding it halfway through cooking keeps it tender and trouble-free!

Adjust the consistency: As the pearl barley releases starch during cooking, the soup will naturally thicken, especially when cooled. If you want to thin it down, add a bit of water or broth.

Simmer slowly: To keep the beef tender and to evenly cook the barley, make sure to keep simmering the soup gently.

Storage Instructions: Keep in an airtight container in the refrigerator for up to 4 days, or freeze in separate, tightly sealed containers for up to 3 months. When ready to use, reheat on the stovetop or in the microwave, adding a splash of water or broth to adjust the consistency as needed.

Nutrition