Hearty Beef and Barley Soup – Page 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef chunks with salt and pepper, then add them to the pot. Brown the meat on all sides, about 4-5 minutes. This step helps lock in flavor. Once browned, transfer the beef to a plate and set aside.

In the same pot, add the chopped onion, carrots, and celery. Sauté for 3-4 minutes until the onions are translucent and the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
If using mushrooms, add them now and cook until they start to release their juices.

Return the browned beef to the pot. Stir in the dried thyme, bay leaf, beef broth, water, diced tomatoes (with their juice), and pearl barley. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 1 to 1.5 hours, or until the beef is tender, the barley is cooked, and the flavors have melded together. Stir occasionally to prevent the barley from sticking.

Taste the soup and adjust seasonings with additional salt and pepper as needed. Remove the bay leaf, then ladle the soup into bowls. Garnish with fresh parsley for added color and flavor.

Choose the Right Cut of Beef: Beef stew meat, chuck roast, or any other cut that becomes tender with slow cooking is ideal for this soup. Avoid lean cuts, which can become tough when simmered.
Barley Types: Pearl barley is most commonly used for its quicker cooking time and mild flavor, but hulled barley can be used for a nuttier taste. Just remember that hulled barley requires a longer cooking time.
Broth Choice: For a richer flavor, use beef bone broth. Alternatively, you can substitute a portion of the beef broth with vegetable broth or even a splash of red wine for extra depth.
Slow Cooker Option: If you prefer a hands-off approach, you can make this soup in a slow cooker. Brown the beef and sauté the veggies first, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Add Leafy Greens: Spinach, kale, or Swiss chard can add more color and nutrition. Stir in during the last 10 minutes of cooking.
Swap the Grain: If you’re out of barley or want a gluten-free option, use quinoa, rice, or farro instead.
Extra Vegetables: Consider adding diced potatoes, parsnips, or zucchini for additional texture and flavor.

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of water or broth if the soup has thickened.
Freezing: This soup freezes well, making it perfect for meal prep. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.