There’s nothing quite like a warm bowl of hearty Beef Barley Soup on a chilly day. Packed with tender beef, nutritious barley, and flavorful veggies, this soup is pure comfort in a bowl. It’s one of those recipes where the longer it simmers, the better it gets! I whipped this up for a cozy dinner last week, and let me tell you—it’s the kind of meal that just hugs you from the inside out.
Why You’ll Love This Recipe
- Tender, Flavorful Beef: Slow-cooked beef that’s melt-in-your-mouth delicious.
- Nutty, Chewy Barley: Barley adds a hearty texture, making this soup extra satisfying.
- Rich and Hearty: The beef broth combined with tomato paste and aromatics creates a deep, savory flavor.
- Make-Ahead Friendly: It tastes even better the next day, perfect for meal prep.
Ingredients
- Stewing beef: Tender, flavorful pieces perfect for slow-cooking.
- All-purpose flour: Helps give the beef a nice sear and thickens the soup slightly.
- Olive oil: For browning the beef and sautéing the veggies.
- Onion, carrot, celery: The classic mirepoix base for depth of flavor.
- Garlic: Adds warmth and richness.
- Oregano & tomato paste: For extra depth and a touch of tang.
- Beef broth & water: Creates the base of the soup.
- Barley: I used pearl barley for its chewy, hearty texture.
- Fresh parsley: A final pop of freshness before serving.
Variations
- Switch Up the Grains: If you can’t find barley, you can use rice or couscous instead for a slightly different texture.
- Vegetarian Version: Swap the beef broth and beef for vegetable broth and mushrooms.
- Make it Spicy: Add a pinch of red pepper flakes or cayenne for a bit of heat.
How to Make the Recipe
1. Prep the Beef
Start by seasoning your stewing beef generously with salt and pepper. Place the beef in a ziplock bag, add the flour, and shake until each piece is fully coated. This will give the beef a nice crust when seared.
2. Sear the Beef
Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches, making sure not to crowd the pan. You want the beef to brown, not steam. Cook for about 3 minutes per side until browned, then remove the beef from the pot and set aside.
3. Cook the Mirepoix
In the same pot, add more olive oil if needed and toss in the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables are soft, stirring occasionally to prevent sticking.
4. Season and Cook the Beef
Next, add the garlic, oregano, and tomato paste to the pot. Stir and cook for about 30 seconds until fragrant. Deglaze the pot with a bit of the beef broth, scraping up all the browned bits from the bottom. Add the rest of the beef broth, water, and your seared beef back into the pot. Season with salt and pepper. Bring to a boil, then reduce the heat to medium, cover, and let it simmer for 30-45 minutes until the beef is tender.
5. Add Barley and Cook
Once the beef is tender, add the barley to the pot. Cover again and cook for an additional 30 minutes, stirring occasionally to prevent the barley from sticking. If the soup becomes too thick, add more water until you reach your desired consistency.
6. Finish and Serve
When the barley is cooked and the soup is thick and hearty, remove it from the heat. Garnish with fresh parsley and serve piping hot. Pair it with some crusty bread for a complete meal!
Tips for Making the Recipe
- Don’t Skip the Sear: Browning the beef adds depth of flavor to the soup, so take your time with this step.
- Stir Occasionally: Barley can stick to the bottom of the pot, so give it a stir every once in a while.
- Add More Liquid if Needed: If the soup thickens too much while cooking or cooling, simply add more water or broth to thin it out.
How to Serve
Serve this Beef Barley Soup with a side of crusty bread or a simple green salad. You can top it with freshly grated Parmesan for a little extra richness.
Make Ahead
- To Refrigerate: Store any leftover soup in an airtight container in the fridge for up to 4 days. It may thicken as it sits, so add a splash of broth or water when reheating to get it back to the perfect consistency.
- To Freeze: This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 6 months. When ready to serve, thaw in the fridge overnight and reheat gently on the stovetop.
- Storage: Keep any leftovers in the fridge for 3-4 days. Reheat on the stovetop or microwave, adding more liquid as needed to thin it out.
FAQs
1. Can I make this soup in a slow cooker?
Yes! Sear the beef and cook the mirepoix as directed, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4 hours, adding the barley in the last hour.
2. Can I use a different grain instead of barley?
Absolutely. You can use rice, farro, or couscous as a substitute for barley.
3. Can I skip the searing step?
Technically, yes, but I don’t recommend it. Searing the beef adds an extra layer of flavor to the soup.
4. What’s the best way to reheat this soup?
Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water to thin it out if needed.
Conclusion
This Easy Beef Barley Soup is the perfect comfort food for cold days. With tender beef, chewy barley, and a rich, savory broth, it’s both hearty and satisfying. Whether you’re making it for a family dinner or prepping meals for the week, this soup is guaranteed to hit the spot!
