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Beef and Barley Soup

This Beef and Barley Soup is SO comforting! Tender beef, chewy barley, and savory veggies simmered to perfection for a hearty, nourishing meal.
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 55 minutes
Servings: 6 servings

Ingredients

  • 1 pound beef stew meat cut into cubes
  • 1 cup barley
  • 4 cups beef broth
  • 1 onion chopped
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup diced tomatoes
  • 2 cups water

Instructions

Beef and Barley Soup: How It’s Done

  • Heat the olive oil in your Dutch oven over medium-high heat. Add the beef stew meat cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
  • In the same pot, add the chopped onion, diced carrots, and celery. Sauté until the vegetables soften, about 5 minutes. Stir in the minced garlic for the last minute until fragrant.
  • Return the browned beef to the pot. Add dried thyme, bay leaf, diced tomatoes, beef broth, and water. Stir to combine and bring to a gentle boil.
  • Once boiling, reduce heat to low and cover the pot. Let the soup simmer for about 1 hour, or until the beef is tender.
  • After the beef has softened, stir in the barley. Continue simmering the soup, uncovered, for an additional 30-40 minutes, or until the barley is tender and the soup has thickened slightly.
  • Remove the bay leaf, then taste and season with salt and pepper as needed. Serve hot with crusty bread or a simple green salad.

Equipment

  • Large Dutch oven
  • Chef's knife
  • Cutting Board
  • Wooden Spoon
  • Measuring cups and spoons
  • Ladle

Notes

  • Brown the beef well to enhance the flavor and color of the broth.
  • Make a big batch; the flavors deepen after resting overnight.
  • Store leftovers in airtight containers; refrigerate up to 4 days or freeze for up to 3 months.