This warm and filling soup brings together tender beef and chewy barley in a delicious broth. Perfect for chilly days, it’s like a cozy hug in a bowl!
You can’t go wrong with a soup that warms you up from the inside! I love loading it up with veggies, making it even heartier. Just grab a spoon and enjoy every bite!
Key Ingredients & Substitutions
Beef Stew Meat: This is essential for a rich flavor. Chuck or round cuts are ideal. If you’re looking for a leaner option, try using sirloin, but remember it may cook faster.
Olive Oil: Great for sautéing, but feel free to swap it out for vegetable oil or canola oil if that’s what you have on hand. Butter is another tasty option for extra richness.
Vegetables: The combo of onion, garlic, carrots, and celery is a classic base known as mirepoix. You can switch in other vegetables like bell peppers or green beans based on your preferences or what’s in your fridge.
Pearl Barley: This grain adds a lovely chewy texture. If you can’t find barley, try using quinoa or brown rice, but adjust the cooking time as these grains cook differently.
Beef Broth: Homemade adds the best flavor, but store-bought works fine too. For a lighter soup, consider using chicken broth or vegetable broth as a substitute.
How Do I Get Beef Perfectly Browned?
Browning the beef is a key step for flavor. To make sure your beef gets that nice brown crust, follow these tips:
- Heat the pot over medium heat before adding oil. A hot pot helps achieve a good sear.
- Don’t overcrowd the pot; cook in batches if necessary. This allows the meat to brown rather than steam.
- Leave the beef alone for a few minutes before turning it to allow a crust to form. You’ll know it’s ready to flip when it releases easily from the pot.
Hearty Stove-Top Beef & Barley Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup potatoes, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups beef broth
- 1 cup pearl barley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty soup will take about 15 minutes for preparation and about 1 hour for cooking. So, in total, you’ll need around 1 hour and 15 minutes to enjoy a warm bowl of delicious beef and barley soup!
Step-by-Step Instructions:
1. Browning the Beef:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the beef stew meat. Season it with salt and pepper. Sear the meat for about 5-7 minutes, turning it occasionally until it’s browned on all sides. Once browned, remove the meat from the pot and set it aside.
2. Cooking the Vegetables:
Next, in the same pot, throw in the diced onions, minced garlic, diced carrots, and diced celery. Sauté these vegetables for about 5 minutes until they’re softened and fragrant. Stir them frequently to prevent burning.
3. Combining All Ingredients:
Now, return the browned beef to the pot. Add the diced potatoes, undrained diced tomatoes, beef broth, pearl barley, Worcestershire sauce, and dried thyme. Stir everything together until well mixed.
4. Simmering the Soup:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour. Stir occasionally to make sure nothing sticks to the bottom. You want the barley and vegetables to be nice and tender when it’s done.
5. Adjusting Seasoning:
After simmering, taste your soup! If you think it needs more flavor, add a pinch of salt and a dash of pepper to suit your taste.
6. Serving:
It’s time to serve! Ladle the hot soup into bowls and garnish each with a sprinkle of fresh parsley. Enjoy your hearty stove-top beef and barley soup—perfect for warming up on a chilly day!
Can I Use a Different Type of Meat?
Absolutely! While beef stew meat is ideal, you can substitute it with chunks of chicken or turkey for a lighter version. Just adjust the cooking time; poultry typically cooks faster, so check for doneness after about 30-40 minutes of simmering.
What If I Don’t Have Pearl Barley?
No problem! You can substitute pearl barley with other grains like quinoa, farro, or even brown rice. Just be sure to adjust the cooking time as needed: quinoa cooks faster, about 15-20 minutes, while brown rice can take up to 40 minutes.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup a day in advance! Just let it cool completely before transferring to an airtight container. Refrigerate it and reheat gently on the stove over low heat, adding a little extra broth or water if it’s too thick.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. To freeze, cool the soup before portioning it into freezer-safe containers. It can be stored for up to 3 months; just thaw it in the fridge overnight before reheating!
