Easy Beef and Barley Soup
This easy beef and barley soup is the perfect comforting meal for a busy weeknight. Packed with tender beef, hearty barley, and fresh vegetables, it’s full of flavor while being easy to make in under an hour. Whether you're looking for a quick dinner for the family or meal prepping for the week, this recipe fits the bill. Plus, it’s easily customizable to suit your taste! Add more veggies, adjust the spices, or use a slow cooker for a hands-off approach. This soup will keep you full and satisfied, and it’s a great way to get your daily dose of protein and fiber in one bowl!
Ingredients
- 1 lb (450g) beef stew meat Use chuck or round beef for the best flavor and tenderness.
- 1 cup (200g) pearl barley Pearl barley is best for a tender texture, but you can use hulled barley for a chewier bite.
- 1 medium onion, chopped Optional: Add a small shallot for a sweeter flavor.
- 2 medium carrots, sliced Use baby carrots for ease or adjust the cut to your liking.
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups (1.4L) beef broth Use low-sodium broth for a healthier option.
- 1 bay leaf
- 1 tsp dried thyme Fresh thyme can be used for a more vibrant flavor.
- Salt and pepper, to taste
- 2 tbsp olive oil Use a high-quality olive oil for better flavor.
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the Ingredients:Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened and the onion becomes translucent.
- Brown the Beef:Add the beef stew meat to the pot and brown on all sides. This should take about 5 minutes. Don’t worry if the beef sticks a little to the pot; this adds flavor to the broth!
- Add Broth and Barley:Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the barley, thyme, and bay leaf. Bring the soup to a boil.
- Simmer the Soup:Reduce the heat to low and cover the pot. Let the soup simmer for about 30–40 minutes, or until the beef is tender and the barley is fully cooked.
- Season and Serve:Once the soup is ready, taste and adjust the seasoning with salt and pepper. Remove the bay leaf. Ladle the soup into bowls, garnish with fresh parsley, and serve.
Notes
- Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop or in the microwave.
- Freezing: This soup freezes well! Let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat.
- Slow Cooker Option: To make this soup in a slow cooker, add all ingredients and cook on low for 6–8 hours. The beef will be tender and the barley perfectly cooked.
