Description
This hearty Beef Barley Soup combines tender chunks of beef, wholesome pearled barley, and a medley of fresh vegetables simmered to perfection. It’s a warming, nutritious dish perfect for cozy dinners, delivering rich flavors and satisfying textures.
Ingredients
Scale
Meat and Oil
- 1 teaspoon olive oil
- 1-1/2 lbs beef stew meat (such as chuck beef or anything with marbling)
Vegetables and Aromatics
- 1 cup chopped carrots
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves garlic (chopped)
Liquids and Seasonings
- 6 cups water
- 1 1/2 teaspoons kosher salt (or more to taste)
- 2 dry bay leaves
- fresh ground black pepper (to taste)
Grains
- 2/3 cup dry pearled barley
Instructions
- Heat the pot: Heat a large heavy pot or Dutch oven on medium heat to prepare for browning the meat.
- Brown the beef: Add the olive oil and beef stew meat to the pot, season lightly with salt, and brown the meat for a few minutes to develop flavor.
- Sauté vegetables: Once the meat is browned, add chopped carrots, onions, celery, and garlic. Stir well to combine and slightly soften the aromatics.
- Add liquids and seasonings: Pour in 6 cups of water, add kosher salt and bay leaves. Bring the mixture to a boil to start simmering the soup.
- Simmer the soup: Reduce heat to low and cover the pot. Let the soup simmer gently for 1 1/2 to 2 hours until the beef is very tender and flavors meld.
- Add barley and season: Stir in the dry pearled barley. Check the seasoning, add more salt if needed and freshly ground black pepper to taste.
- Final simmer: Continue to simmer the soup uncovered for an additional 30 to 35 minutes until the barley is tender. Remove bay leaves before serving.
- Pressure cooker alternative: Follow initial steps to brown the meat and sauté vegetables. Add water, seal the pressure cooker lid, and cook on high pressure for 45 minutes with natural release until beef is tender. Unlock lid, stir in barley, and cook 30 minutes uncovered using sauté mode. Adjust seasoning before serving.
Notes
- Makes approximately 7 1/2 cups of soup.
- Prep time is about 10 minutes.
- Traditional stovetop cooking time is 2 hours.
- Total time including prep is about 2 hours and 10 minutes.
- Serves 5 people.
- Barley adds fiber and a chewy texture, complementing the tender beef and savory broth.
- Pressure cooker method significantly reduces cooking time for busy schedules.
- Adjust salt and pepper to preference for best flavor balance.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 50 mg
