Beef and Barley Soup
A hearty and comforting classic, this soup is packed with tender beef, chewy barley, and wholesome vegetables. It's a perfect one-pot meal for a chilly day, slow-simmered to bring out all the rich, savory flavors.
For 4 servings
5 steps. 100 minutes total.
- 1
Step 1
- a.Sear the Beef
- b.Pat the beef cubes completely dry with paper towels. Season generously with 1 tsp of salt and 1/4 tsp of black pepper.
- c.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Working in two batches to avoid overcrowding the pot, add the beef and sear on all sides until deeply browned, about 5-7 minutes per batch. A deep brown crust (fond) is key for flavor.
- e.Remove the seared beef with a slotted spoon and set aside on a plate.
- 2
Step 2
- a.Sauté Aromatics
- b.Reduce the heat to medium. Add the chopped onion, carrots, and celery (the mirepoix) to the pot.
- c.Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- d.Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
- e.Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly. This deepens the tomato flavor.
- 3
Step 3
- a.Deglaze and Combine
- b.Pour in about 1/2 cup of the beef broth to deglaze the pot. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom.
- c.Return the seared beef and any accumulated juices back to the pot.
- d.Add the remaining beef broth, undrained diced tomatoes, rinsed pearl barley, bay leaves, and dried thyme. Stir well to combine.
- 4
Step 4
- a.Simmer the Soup
- b.Increase the heat to bring the soup to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently.
- c.Cook for 90 minutes, or until the beef is fork-tender and the barley is soft and chewy. Stir every 20-30 minutes to prevent the barley from sticking to the bottom.
- 5
Step 5
- a.Final Seasoning and Serving
- b.Once cooked, remove the pot from the heat. Fish out and discard the bay leaves.
- c.Taste the soup and adjust the seasoning. Stir in the remaining 1/2 tsp of salt and 1/4 tsp of black pepper, or more to your preference.
- d.Stir in the fresh chopped parsley just before serving.
- e.Ladle the hot soup into bowls and enjoy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip searing the beef. This step, called the Maillard reaction, creates a deep, savory flavor base that is essential for a rich soup.
- 2Use a low-sodium beef broth to control the final saltiness of the dish. You can always add more salt, but you can't take it away.
- 3The barley will continue to absorb liquid as it cools. If your leftover soup is too thick, simply stir in a splash of beef broth or water when reheating.
- 4For extra umami, add 8 ounces of sliced cremini mushrooms along with the onions and carrots.
- 5This soup freezes beautifully. Let it cool completely, then store in freezer-safe containers for up to 3 months.
Adapt it for your goals.
Slow Cooker Version
Sear the beef and sauté the vegetables as directed. Transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
Instant Pot VersionInstant Pot Version
Use the 'Sauté' function to sear the beef and cook the vegetables. Deglaze the pot, then add all remaining ingredients. Secure the lid, set the valve to 'Sealing', and cook on high pressure for 25 minutes. Allow a 15-minute natural pressure release before quick releasing the rest.
Different GrainsDifferent Grains
You can substitute barley with farro or wheat berries. Cooking times may need to be adjusted based on the grain used.
Add Root VegetablesAdd Root Vegetables
Incorporate 1 cup of diced parsnips or turnips along with the carrots for a more complex, earthy flavor.
Why this is on our healthy list.
High in Fiber
Barley is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Rich in Protein
The beef provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Nutrient-Dense
This soup is packed with vitamins and minerals from the beef (iron, zinc, B vitamins) and vegetables (Vitamins A, C, and K), supporting overall health and immunity.
Frequently asked questions
Yes, it can be a very healthy and balanced meal. It's packed with protein from the beef, high in fiber from the barley and vegetables, and provides a range of vitamins and minerals. To keep it healthier, use lean beef and low-sodium broth.