Hearty Beef and Barley Soup

There’s nothing quite as comforting and deeply satisfying as a steaming bowl of Hearty Beef and Barley Soup. This classic, robust soup is a cherished favorite, known for its tender chunks of beef, wholesome pearl barley, and an abundance of colorful, nourishing vegetables, all simmered together in a rich, savory broth. It’s the kind of meal that warms you from the inside out, making it perfect for chilly days, family dinners, or whenever you crave a hearty, home-cooked embrace. With its complex layers of flavor developed through slow simmering, this soup is a complete meal in itself, promising a delightful blend of textures and an irresistible aroma that fills your home.

Ingredients:

For the Beef & Sautéing:

• 1½ pounds boneless beef chuck roast or stew meat, trimmed and cut into ½ to ¾-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped

For the Soup Base:

• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 6 cups beef broth (low sodium preferred)
• ½ cup pearl barley, rinsed
• 1 teaspoon dried thyme
• 1 bay leaf
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)

For Finishing:

• 1 cup frozen peas (added at the end for vibrant color and freshness)
• 2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Brown the Beef:
   • Pat the beef cubes thoroughly dry with paper towels.
   • Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add half of the beef cubes to the pot in a single layer, ensuring not to overcrowd. Sear for 3-4 minutes per side until deeply browned. Remove the browned beef from the pot and set aside. Repeat with the remaining beef, adding the second tablespoon of olive oil if needed.
2. Sauté Aromatics:
   • Reduce the heat to medium. Add the chopped onion, celery, and carrots to the same pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften and the onion becomes translucent, scraping up any browned bits from the bottom of the pot.
   • Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, allowing the tomato paste to darken slightly and deepen in flavor.
3. Combine and Simmer:
   • Return the browned beef to the pot.
   • Pour in the beef broth. Add the rinsed pearl barley, dried thyme, and bay leaf.
   • Season with ½ teaspoon salt and ¼ teaspoon black pepper.
   • Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot tightly and simmer for 1 hour, or until the beef is tender and the barley is cooked through and plump. Stir occasionally to prevent sticking.
4. Add Final Vegetables and Finish:
   • After 1 hour, remove the lid. Add the frozen peas to the soup.
   • Continue to simmer for another 5-10 minutes, uncovered, until the peas are heated through and the soup has thickened slightly to your desired consistency.
   • Remove the bay leaf. Taste the soup and adjust seasonings (salt, pepper, or more thyme) as needed.
5. Serve:
   • Ladle the hot Beef and Barley Soup into bowls.
   • Garnish generously with fresh chopped parsley.
   • Serve immediately and enjoy this wholesome, hearty meal!

Tips, Variations, and Storage:

• Beef Cut: Beef chuck roast or stew meat are ideal as they become wonderfully tender with slow simmering.
• Barley Type: Pearl barley is generally used as it cooks faster than hulled barley and is less chewy. If using hulled barley, increase simmering time.
• Thicker Soup: If you prefer a thicker soup, you can mash a few of the cooked potatoes/carrots against the side of the pot, or create a quick slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, stir it into the simmering soup, and cook for another few minutes.
• Vegetable Variety: Feel free to add other root vegetables like parsnips or turnips, or even chopped mushrooms with the initial aromatics.
• Fresh Herbs: If you have fresh thyme, use 1 tablespoon of fresh chopped thyme instead of dried.
• Wine Boost: Add ½ cup of dry red wine (like a Cabernet Sauvignon or Merlot) to the pot after sautéing the aromatics (Step 2). Let it simmer and reduce by half before adding the beef broth.
• Storage: Beef and Barley Soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes exceptionally well. Allow it to cool completely, then freeze in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Pairings:

• Bread: Crusty bread, sourdough, or warm dinner rolls are perfect for soaking up every last drop of the rich broth.
• Side Salad: A simple, crisp green salad with a light vinaigrette would provide a refreshing contrast.
• Cheese: A sprinkle of grated Parmesan cheese over the top just before serving can add a lovely salty, umami note.
• Wine: A medium-bodied red wine such as a Cabernet Franc, Merlot, or a robust Zinfandel would complement the hearty flavors.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes – 1 hour 25 minutes
• Total Time: Approximately 1 hour 35 minutes – 1 hour 45 minutes
• Servings: 6-8
• Cuisine: American / European Comfort Food
• Effort Level: Medium