Hearty Beef and Barley Soup 🥣🥩🥕

Warm your soul and satisfy your hunger with this incredibly comforting Hearty Beef and Barley Soup! This rich and savory soup is a true classic, brimming with tender chunks of beef, wholesome pearl barley, and a colorful medley of hearty vegetables, all simmered together in a deeply flavorful broth. Infused with fragrant herbs, every spoonful delivers a burst of delicious, warming goodness. It’s the perfect comforting meal for a chilly day, a nourishing option for a family dinner, or a wonderful way to use up leftover roast beef. Easy to make and incredibly satisfying, this beef and barley soup will quickly become a cherished favorite in your recipe collection, promising a delicious embrace in every bowl.

Ingredients:

For the Beef:

• 2 pounds beef chuck roast, stew meat, or boneless short ribs, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Aromatics & Vegetables:

• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium potatoes (Yukon Gold or Russet), peeled and diced into ½-inch cubes
• 1 cup frozen peas (optional, added at the end)

For the Broth & Grains:

• 6 cups beef broth (low sodium preferred)
• 1 (14.5 ounce) can diced tomatoes, undrained
• ½ cup pearl barley, rinsed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary (crushed between fingers)
• 2 bay leaves
• Additional salt and black pepper to taste

For Garnish (Optional):

• Fresh parsley, chopped

Step-by-Step Instructions:

1. Prepare and Sear the Beef:
   • Pat the beef cubes thoroughly dry with paper towels. Season generously with 1 teaspoon salt and ½ teaspoon black pepper.
   • Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
   • Working in batches to avoid overcrowding, add the seasoned beef and sear on all sides until nicely browned. This browning step is crucial for developing deep flavor in the soup. Remove the browned beef to a plate and set aside.
2. Sauté Aromatics:
   • Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften.
   • Add the minced garlic and cook for another 1 minute until fragrant.
3. Deglaze and Add Liquids/Seasonings:
   • Pour in a splash of beef broth (about ¼ cup) and scrape the bottom of the pot with a wooden spoon to deglaze and incorporate all the flavorful browned bits.
   • Stir in the remaining beef broth, diced tomatoes (undrained), and Worcestershire sauce.
   • Return the browned beef (and any accumulated juices) to the pot.
   • Add the rinsed pearl barley, dried thyme, dried rosemary, and bay leaves.
4. Simmer the Soup:
   • Bring the soup to a gentle boil, then immediately reduce the heat to low.
   • Cover the pot and let it simmer for 1 hour, stirring occasionally. This allows the beef to tenderize and the barley to start cooking.
5. Add Potatoes and Finish Cooking:
   • After 1 hour, stir in the diced potatoes.
   • Return the lid and continue to simmer on low for another 30-45 minutes, or until the beef is fork-tender, the barley is cooked through and plump, and the potatoes are soft.
6. Final Adjustments:
   • Remove and discard the bay leaves.
   • If using, stir in the frozen peas during the last 5 minutes of cooking.
   • Taste the soup and adjust seasoning with additional salt and black pepper as needed. If the soup is too thick, add a little more beef broth or water to reach your desired consistency.
7. Serve:
   • Ladle the hot, hearty beef and barley soup into bowls. Garnish with fresh chopped parsley, if desired. Serve warm and enjoy!

Tips, Variations, and Storage:

• Beef Cut: Chuck roast or stew meat works best as it becomes very tender with long, slow cooking. You can also use boneless short ribs for an extra rich flavor.
• Barley Type: Pearl barley is commonly used and cooks relatively quickly. If you use hulled barley, it will take longer to cook and may require more liquid.
• Vegetable Variety: Feel free to add other vegetables like parsnips, turnips, or corn kernels. Add firmer vegetables with the potatoes, and softer ones (like corn) towards the end.
• Herb Freshness: For an even brighter flavor, use 1 tablespoon of fresh chopped thyme and 1 tablespoon of fresh chopped rosemary instead of dried.
• Spice it Up: A pinch of red pepper flakes can add a subtle kick.
• Make Ahead: This soup is excellent for making ahead, as flavors deepen overnight.
• Slow Cooker Method: Sear beef and sauté aromatics on the stovetop (Steps 1 & 2). Transfer to a slow cooker. Add all remaining ingredients (except peas) and cook on LOW for 7-9 hours or on HIGH for 3-5 hours, until beef and barley are tender. Stir in peas during the last 30 minutes.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days.
• Freezing: This soup freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Pairings:

• Bread: Crusty bread, dinner rolls, or cornbread are perfect for dipping and soaking up the delicious broth.
• Salad: A simple, light green salad with a tangy vinaigrette would offer a refreshing contrast.
• Cheese: A sprinkle of freshly grated Parmesan cheese over each bowl just before serving.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes – 2 hours 10 minutes
• Total Time: Approximately 2 hours 5 minutes – 2 hours 30 minutes
• Servings: 6-8
• Cuisine: American / European-inspired
• Effort Level: Medium (mostly hands-off simmering)