Description

This Hearty Beef and Barley Soup is a comforting classic loaded with tender chunks of beef, chewy barley, and flavorful vegetables in a rich, savory broth. It’s a simple, satisfying one-pot meal that’s great for meal prep or freezing for later.

Ingredients

Units Scale

1 lb beef stew meat, cut into small chunks

1 tbsp olive oil

1 small onion, chopped

2 cloves garlic, minced

3 carrots, sliced

2 celery stalks, sliced

1 cup pearl barley, rinsed

1 can (14.5 oz) diced tomatoes, undrained

6 cups beef broth

2 cups water

1 tsp dried thyme

1 bay leaf

1/2 tsp salt (or to taste)

1/2 tsp black pepper

1 cup frozen green beans or peas (optional)

Fresh parsley, chopped (for garnish, optional)

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Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Add the beef and cook until browned on all sides, about 5–7 minutes. Remove and set aside.

In the same pot, sauté onion, garlic, carrots, and celery for about 5 minutes, until softened.

Return the beef to the pot. Add barley, diced tomatoes, beef broth, water, thyme, bay leaf, salt, and pepper. Stir to combine.

Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1½ hours, or until the beef and barley are tender.

In the last 10 minutes of cooking, stir in green beans or peas if using.

Remove the bay leaf. Taste and adjust seasoning as needed.

Ladle into bowls and garnish with fresh parsley, if desired.

Notes

For quicker cooking, use quick-cook barley and reduce simmer time to about 45 minutes.
This soup freezes well. Cool completely and store in freezer-safe containers for up to 3 months.
Add a splash of Worcestershire sauce for extra depth of flavor.