Best Ever Beef Barley Soup

This hearty and comforting Beef Barley Soup is packed with tender beef stew meat, flavorful vegetables, and nutty barley. Simmered in rich beef broth with thyme, salt, and pepper, it’s the perfect bowl of warmth on a chilly day. Easy to make and full of delicious, satisfying ingredients, this soup is a family favorite.

Ingredients

• 1 lb beef stew meat, diced
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup barley
• 8 cups beef broth
• 1 tsp dried thyme
• Salt and pepper to taste

Directions

1. In a large pot, brown the beef stew meat over medium heat until it’s no longer pink.
2. Add the chopped onion, sliced carrots, chopped celery, and minced garlic. Cook until the vegetables are tender, about 5-7 minutes.
3. Stir in the barley, beef broth, dried thyme, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the barley is tender.
5. Serve hot and enjoy the rich flavors of this comforting soup!

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 15 minutes

Variations

1. Vegetable Variations: Add additional vegetables like parsnips, potatoes, or green beans for extra flavor and texture.
2. Spicy Version: Add a pinch of red pepper flakes or a chopped jalapeño to give the soup a spicy kick.
3. Slow Cooker Version: Brown the beef and sauté the vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
4. Herb Variations: Swap dried thyme with rosemary or oregano for a different herbal flavor.
5. Gluten-Free Version: Use gluten-free barley or substitute with another grain, such as quinoa or rice, if you need a gluten-free option.

Storage/Reheating

• Storage: Leftover Beef Barley Soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, simply warm the soup in a pot over medium heat, stirring occasionally. If the soup thickens too much, add a bit more beef broth or water to reach your desired consistency.

10 FAQs

1. Can I use a different type of meat? Yes, you can use ground beef or cubed chuck roast as a substitute for stew meat.
2. Can I make this soup ahead of time? Absolutely! This soup tastes even better the next day as the flavors continue to meld.
3. Can I freeze Beef Barley Soup? Yes, you can freeze the soup. Let it cool completely before transferring it to an airtight container. It will keep for up to 3 months in the freezer.
4. What type of barley should I use? Pearl barley is the most common type used in soups, and it works well in this recipe. If you use hulled barley, it may require a longer cooking time.
5. How do I know when the barley is done? The barley should be tender but still slightly chewy. If it’s too hard, let it simmer a bit longer.
6. Can I use vegetable broth instead of beef broth? Yes, if you prefer a vegetarian version, vegetable broth will work as a substitute.
7. Can I add other spices? Feel free to experiment with bay leaves, garlic powder, or onion powder for additional flavor.
8. Can I make this soup in the Instant Pot? Yes! After browning the meat and sautéing the vegetables, you can pressure cook the soup for about 25 minutes, then release the pressure and serve.
9. What can I serve with Beef Barley Soup? This soup pairs well with crusty bread, a side salad, or even a grilled cheese sandwich for a cozy meal.
10. Can I use frozen vegetables? Yes, frozen vegetables will work well in this soup. Just be sure to thaw them before adding them to the pot.

Conclusion

This Best Ever Beef Barley Soup is the ultimate comfort food. With tender beef, nutritious vegetables, and hearty barley, it’s the perfect meal to warm you up on a cold day. Whether you make it on the stove or in a slow cooker, this soup is easy to prepare, flavorful, and sure to satisfy. It’s a versatile recipe that can be tailored to your taste, making it a go-to dish for any occasion.

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