Hearty Beef Barley Soup (Printable)

A comforting blend of tender beef, wholesome barley, and vegetables simmered in savory broth.

# What You’ll Need:

→ Meats

01 - 1.5 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 large russet potato, peeled and diced
08 - 1 cup frozen peas
09 - 1 can (14.5 oz) diced tomatoes with juices

→ Grains

10 - 3/4 cup pearl barley, rinsed

→ Liquids

11 - 8 cups beef broth
12 - 1 cup water

→ Spices & Seasonings

13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon ground black pepper
17 - 1 1/2 teaspoons salt, or to taste
18 - 2 tablespoons chopped fresh parsley (optional, for garnish)

# How-To:

01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook, stirring occasionally, until softened, approximately 5 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Return beef to the pot. Stir in diced potatoes, canned tomatoes with their juices, rinsed barley, bay leaves, thyme, oregano, salt, and black pepper.
05 - Pour in beef broth and water. Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes, stirring occasionally.
06 - Stir in frozen peas during the last 10 minutes of cooking. Adjust seasoning to taste.
07 - Remove bay leaves. Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Hints:

01 -
  • Everything cooks in one pot, so cleanup is as simple as the recipe itself.
  • The barley soaks up all the savory broth and turns wonderfully chewy, almost like tiny pillows of comfort.
  • It tastes even better the next day, when the flavors have had time to settle and deepen.
  • You can stretch it easily by adding more broth or tossing in extra vegetables from the fridge.
02 -
  • Don't skip browning the beef—it adds a depth of flavor you can't get any other way.
  • If the soup gets too thick as it sits, just add more broth or water when you reheat it.
  • Taste before serving, because the saltiness of broths varies wildly and you might need to adjust.
03 -
  • Use a heavy pot with a tight lid to keep the heat even and prevent scorching on the bottom.
  • If you have time, let the soup sit for 20 minutes after cooking—it helps the flavors settle and the barley firm up just a bit.
  • Double the recipe and freeze half, because future you will thank present you on a busy night.
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