🥣 Beef Barley Soup (Hearty & Cozy)
Serves: 4–6 • Time: ~1 hour 30 min
Ingredients
1½ lb (700 g) beef chuck or stew meat, cut into bite-size pieces
1 Tbsp olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups beef broth (or stock)
¾ cup pearl barley (rinsed)
1 Tbsp tomato paste (optional, for depth)
1 bay leaf
1 tsp dried thyme (or 1 Tbsp fresh)
Salt & black pepper, to taste
Fresh parsley (optional, for garnish)
How to Make It
Brown the beef: Heat oil in a large pot over medium-high. Season beef with salt & pepper, then sear in batches until nicely browned. Remove and set aside.
Build the base: In the same pot, sauté onion, carrots, and celery for ~5 minutes until softened. Add garlic; cook 30 seconds. Stir in tomato paste (if using).
Simmer: Return beef to the pot. Add broth, barley, bay leaf, and thyme. Bring to a boil, then reduce to a gentle simmer.
Cook low & slow: Cover and simmer 60–75 minutes, stirring occasionally, until beef is tender and barley is chewy-tender.
Finish: Remove bay leaf. Taste and adjust salt/pepper. Garnish with parsley if you’re feeling fancy.
Pro Tips
Richer flavor: Splash in a little Worcestershire sauce or soy sauce at the end.
Veg boost: Mushrooms or potatoes are great add-ins.
Thicker soup: Barley keeps absorbing liquid—add more broth when reheating.
Freezer-friendly: Cool completely, freeze up to 3 months. Thaw overnight and reheat gently.
Want a slow cooker or Instant Pot version?
