Beef Barley Soup Recipe
wholesome vegetables, earthy mushrooms, and chewy barley – simmered to perfection in a savory beef broth. It’s a one-pot wonder that’s deeply satisfying and perfect for meal prep, cozy family dinners, or freezing for later.
Equipment
- Dutch Oven or Heavy Pot
- Sharp Chef’s Knife
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Slotted Spoon
Ingredients
- 1 tablespoon olive oil
- 2 lbs. beef stew meat, cut into 1-inch chunks
- 4 carrots, peeled and chopped
- 4 celery ribs, chopped
- 1 large onion, chopped
- 8 ounces sliced fresh mushrooms
- 1 tablespoon minced garlic
- 1 (14.5 ounce) can diced tomatoes, not drained
- 1 tablespoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- 2 bay leaves
- 8 cups beef broth
- 1 cups quick barley (or see substitution note)
- Kosher salt and ground black pepper, to taste
Instructions
Browning the Beef
- Heat the oil in a large Dutch oven over medium-high heat until it shimmers.
- Season the beef generously with kosher salt and freshly ground black pepper.
- Work in batches to avoid crowding the pot. Sear the beef until browned on all sides – about 10 minutes total. You’re not cooking it through here, just building a flavorful crust.
- Remove the beef with a slotted spoon and set it aside. Leave those flavorful drippings in the pot!
Cooking the Vegetables
- Add carrots, celery, and onion to the same pot. Stir occasionally and cook for about 10 minutes, until softened and fragrant.
- Add mushrooms and garlic, then cook for another minute, stirring to keep everything moving.
- Deglaze with tomatoes (with their juice), scraping up the browned bits from the bottom of the pot – that’s where the magic is!
Cooking the Barley
- Adding the barley at the right time ensures it doesn’t overcook and get mushy. I like to use quick barley for its convenience — it cooks in just 10–15 minutes!
- After the soup has simmered for 1 hour and the beef is tender, stir in 1 cup of quick barley.
- Cover the pot again and continue to simmer for 10–15 minutes, or until the barley is tender and plump.
Flavor Boost Tips
- Add 1–2 tablespoons of tomato paste when sautéing the garlic and mushrooms — it intensifies the tomato flavor.
- Splash in a bit of red wine or balsamic vinegar after the veggies are softened. This adds acidity and complexity.
- Worcestershire sauce or soy sauce (1–2 teaspoons) can add that umami punch.
- Finish with fresh herbs like parsley, chives, or rosemary for a burst of color and brightness.