Beef and Barley Soup Recipe

Step 1: Sear the Beef

1. Prepare the beef: Season the beef cubes generously with salt and black pepper.
2. Heat the oil: In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
3. Sear the beef: Add the beef cubes to the pot in batches to avoid overcrowding. Sear each side for about 2-3 minutes until browned. Remove the beef from the pot and set aside.

Step 2: Sauté the Vegetables

1. Add more oil: Add the remaining tablespoon of olive oil to the pot.
2. Cook the aromatics: Add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
3. Add the other vegetables: Add the carrots, celery, and mushrooms (if using) to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 3: Add Broth and Seasonings

1. Add the broth and water: Pour the beef broth and water into the pot, scraping up any browned bits from the bottom of the pot for added flavor.
2. Return the beef: Add the seared beef cubes back to the pot.
3. Season the soup: Add the bay leaf, dried thyme, and dried parsley. Stir to combine.

Step 4: Add the Barley and Simmer

1. Add the barley: Pour the barley into the pot and stir.
2. Bring to a simmer: Increase the heat to high until the soup reaches a gentle boil, then reduce the heat to low.
3. Simmer the soup: Cover the pot and let the soup simmer for 1.5 to 2 hours, or until the beef is tender, the barley is fully cooked, and the flavors have melded together. Stir occasionally to prevent the barley from sticking to the bottom of the pot.

Step 5: Season and Serve

1. Adjust seasoning: Taste the soup and add more salt and black pepper if needed.
2. Garnish and serve: Ladle the soup into bowls and sprinkle with freshly chopped parsley for a pop of color and added freshness.

Tips for the Best Beef and Barley Soup

• Choose the right beef: Chuck roast or stew meat is ideal because it becomes tender with slow cooking.
• Low and slow cooking: Simmering the soup on low heat allows the flavors to develop and the beef to become incredibly tender.
• Add other vegetables: Try adding diced potatoes, parsnips, or green beans for added flavor and variety.
• Leftover soup: Beef and barley soup tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze this soup in individual containers for up to 3 months. Just thaw and reheat when ready to enjoy.

Frequently Asked Questions (FAQs)

1. Can I use a different grain instead of barley?
Yes, if you don’t have barley, you can substitute it with farro, quinoa, or rice. Keep in mind that cooking times may vary with different grains.

2. Can I make this soup in a slow cooker?
Yes! Sear the beef and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

3. Can I add potatoes to the soup?
Absolutely. Diced potatoes make a great addition and add extra heartiness. Add them about halfway through the cooking process so they don’t get too mushy.

4. What cut of beef is best for soup?
Beef chuck roast or stew meat is perfect for soup as it becomes tender and flavorful with slow cooking.

5. Is this soup gluten-free?
Barley contains gluten, so if you need a gluten-free soup, replace the barley with a gluten-free grain like rice or quinoa.

Enjoy this comforting, hearty beef and barley soup—it’s perfect for cold days and sure to become a family favorite!