Hearty Beef Barley Soup with Vegetables

🕒 Prep: 30 min
🔥 Cook: 2 hours
🍽 Serves: 6
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Welcome to a cozy bowl of Hearty Beef Barley Soup with Vegetables, perfect for warming up on a chilly day. This recipe is packed with tender beef, wholesome barley, and a rainbow of vegetables, making it a satisfying and nutritious meal.

Ingredients for Hearty Beef Barley Soup with Vegetables

Beef stew meat is the star, providing rich, meaty flavor and tender texture when cooked slowly. Pearl barley adds bulk and a pleasant chewiness to the soup, making it extra filling. A mix of carrots, celery, and mushrooms not only boosts the nutritional value but also enhances the flavor profile. The onion and garlic contribute a savory base, while the beef broth ties it all together with its deep, comforting essence. A can of diced tomatoes adds a hint of acidity to balance the richness. Aromatics like bay leaves and dried thyme elevate the soup with subtle earthy notes, and a sprinkle of fresh parsley at the end adds a pop of color and freshness.

Tips & Tricks

  • Browning the beef in batches prevents steaming and ensures a flavorful crust.
  • If the soup gets too thick, just add a bit more broth or water to reach your desired consistency.
  • To save time, you can prep vegetables while the beef is browning.

Serving Suggestions

This soup pairs wonderfully with a crusty loaf of bread or a side of buttery garlic bread for dunking. A light, crisp salad on the side can add a refreshing contrast to the hearty soup. You could also sprinkle a little grated Parmesan on top just before serving for an extra savory touch.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, chuck roast or brisket work well too, just cut them into bite-sized pieces.
Is it possible to make this recipe vegetarian?
Absolutely, just skip the beef and use vegetable broth. Add more mushrooms or beans for extra protein.
Can I freeze this soup?
Yes, it freezes beautifully. Just let it cool completely before transferring to airtight containers. It keeps well for up to three months.

Hearty Beef Barley Soup with Vegetables Recipe Walkthrough

Start by heating up your large pot over medium-high heat and add the olive oil. Once it shimmers, throw in the beef stew meat in batches, ensuring you don't overcrowd the pot. Brown the beef on all sides; this step is key to building that deep, savory flavor. Next, toss in the chopped onion and minced garlic; sauté them until the onions turn translucent and the kitchen smells heavenly.

Add in the sliced carrots, celery, and mushrooms. Keep stirring occasionally until the veggies start to soften, about five minutes. Now, pour in the beef broth and the can of diced tomatoes with their juices. Stir everything together and then mix in the pearl barley, bay leaves, and dried thyme. Season with a good pinch of salt and pepper.

Bring your pot to a gentle boil, then reduce the heat to low. Cover and let it simmer away for about an hour, or until the beef is tender and the barley is cooked. Remember to check occasionally and give it a stir. Once done, fish out the bay leaves, taste, and adjust the seasoning if needed. Just before serving, stir in the fresh parsley for a final burst of color and flavor.

Why You'll Love This Recipe

  • Rich, savory flavor from slow-simmered beef and broth.
  • Nutritious barley adds a delightful chewy texture.
  • Loaded with a variety of colorful, fresh vegetables.
  • Perfect for meal prepping or feeding a family.
  • Simple, straightforward steps for a stress-free cooking experience.

Ingredients

1.5 lbs beef stew meat
1 cup pearl barley
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
1 cup mushrooms, sliced
8 cups beef broth
1 can (14.5 oz) diced tomatoes
2 bay leaves
1 tsp dried thyme
Salt and pepper to taste
2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. In a large pot, heat olive oil over medium-high heat. Add beef stew meat and cook until browned on all sides.
2. Add chopped onion and minced garlic to the pot, sauté until onions are translucent.
3. Stir in sliced carrots, celery, and mushrooms, cook for an additional 5 minutes.
4. Pour in beef broth and diced tomatoes along with their juices.
5. Add pearl barley, bay leaves, dried thyme, salt, and pepper. Stir well to combine.
6. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for 1 hour or until the beef is tender and barley is cooked.
7. Remove bay leaves, adjust seasoning if necessary, and stir in fresh parsley before serving.

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