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Beef Barley Soup Recipe

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4.3 from 11 reviews

Hearty and comforting Beef Barley Soup made with tender beef stew meat, fresh vegetables, and nutty pearled barley simmered to perfection in a flavorful broth. This classic soup is perfect for a cozy meal and can be prepared on the stovetop or in a pressure cooker for convenience.

  • Total Time: 2 hours 25 minutes
  • Yield: 5 servings

Ingredients

Meat and Oil

  • 1 teaspoon olive oil
  • 1-1/2 lbs beef stew meat (such as chuck beef or anything with marbling)

Vegetables

  • 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

  1. Heat the pot: Place a large heavy pot or Dutch oven on medium heat to warm up.
  2. Brown the beef: Add the olive oil and beef stew meat to the pot. Season lightly with salt and cook the meat for a few minutes, turning occasionally until browned on all sides.
  3. Add vegetables: Once the beef is browned, add the chopped carrots, onions, celery, and garlic. Stir everything together well to combine.
  4. Add water and seasonings: Pour in 6 cups of water, add 1 1/2 teaspoons kosher salt and 2 bay leaves. Bring the mixture to a boil over medium-high heat.
  5. Simmer the soup: When boiling, reduce the heat to low and cover the pot tightly. Let it simmer gently until the beef becomes very tender, about 1 1/2 to 2 hours.
  6. Add barley and season: Stir in the dry pearled barley, adjust salt if needed, and add fresh ground black pepper to taste.
  7. Final simmer: Continue to simmer the soup for an additional 30 to 35 minutes until the barley is tender. Remove bay leaves before serving.
  8. Pressure cooker method: Follow initial steps to brown meat and add vegetables. Then add water, cover, and lock the lid on high pressure. Cook for 45 minutes and allow a natural pressure release. Open lid, add barley and cook uncovered on saute mode for 30 minutes. Adjust salt to taste and serve.

Notes

  • For richer flavor, consider browning the beef well before adding vegetables.
  • Adjust the amount of salt to your preference or dietary needs.
  • Pearled barley can be substituted with hulled barley for more fiber, but cooking time may increase.
  • Leftover soup keeps well and flavors improve after a day.
  • Can be made in advance and reheated gently on the stovetop.
  • Optional: garnish with fresh parsley or a squeeze of lemon juice for added brightness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://iamstarved.com/beef-barley-soup-recipe/