There’s just something magical about a steaming bowl of soup when the weather turns chilly, isn’t there? For me, nothing beats a truly good, soul-warming bowl of something hearty. And when I need something that’s going to stick to my ribs and make me feel all cozy inside, my go-to is this incredible Hearty Beef & Barley Soup. I remember my mom making this on Sundays when we were kids, and the smell would just fill the whole house. It’s like a hug in a bowl. It’s packed with delicious ingredients and it’s honestly so satisfying, especially after a long day. Trust me, once you try this recipe, it’ll become a staple for your cold-weather cooking!

Why You’ll Love This Hearty Beef & Barley Soup

Seriously, this soup is a winner for so many reasons! You’re going to want to make it again and again.

Pure Comfort Food: It’s warm, filling, and exactly what you need on a chilly day.
So Easy to Make: Most of the work is hands-off simmering time.
Packed with Flavor: The beef broth, veggies, and herbs create a seriously delicious taste.
A Complete Meal: With beef and barley, it’s hearty enough to be the main event on your table.
Great for Leftovers: It tastes even better the next day!

Ingredients for Hearty Beef & Barley Soup

Alright, let’s gather everything you need for this amazing soup. It’s not complicated at all, just good, honest ingredients!

About 1 pound of beef chuck, cut into nice, chunky 1-inch pieces.
2 tablespoons of good olive oil.
1 big onion, all chopped up.
2 carrots, also chopped – I usually peel them first, but it’s up to you!
2 celery stalks, chopped up nice and fine.
4 cloves of garlic, minced. Seriously, don’t skimp on the garlic!
8 cups of beef broth. Use a good quality one; it makes a difference!
1 cup of pearl barley, make sure you rinse it really well before you add it.
1 (14.5 ounce) can of diced tomatoes, don’t drain them – all that juice is flavor!
1 teaspoon of dried thyme.
1 teaspoon of dried rosemary.
And of course, salt and black pepper, just however you like it best.

Essential Equipment for Making Hearty Beef & Barley Soup

So, what do you need to whip up this amazing soup? It’s pretty straightforward! You’ll definitely want a large pot or a Dutch oven; that’s where all the magic happens. You’ll also need your trusty measuring cups and spoons, a good cutting board, and a sharp knife for chopping up all those yummy veggies and the beef. That’s pretty much it!

Step-by-Step Guide to Making Hearty Beef & Barley Soup

Alright, let’s get this amazing soup bubbling away! It’s really not hard at all, just follow these steps and you’ll have a pot full of deliciousness in no time. I always like to get everything prepped before I start cooking, it makes the whole process so much smoother. If you ever feel like diving into other amazing beefy dishes, check out this classic French beef stew or maybe an instant pot version. And for a really hearty meal, you can’t go wrong with a beef Guinness stew!

Preparing the Beef

First things first, let’s get that beef ready. You want to season the pieces generously with salt and pepper. Don’t be shy with it! Then, heat up your big pot or Dutch oven with the olive oil over medium-high heat. Once it’s nice and hot, add the beef in batches – don’t crowd the pot! You want to brown it on all sides. This step is super important because it locks in all those yummy beefy flavors and gives the soup a richer base. Once it’s nicely browned, just scoop it out and set it aside for a bit. For more on searing, this guide to pan-searing is super helpful!

Sautéing the Aromatics

Now that the beef is out, toss your chopped onion, carrots, and celery right into that same pot. That leftover beefy goodness in the pot is pure gold! Cook them down for about 5-7 minutes, stirring occasionally, until they start to get nice and soft. Then, add your minced garlic and cook for just another minute until you can smell that amazing garlicky aroma. It’s like the perfume of the soup base!

Combining and Simmering

Okay, moment of truth! Add that browned beef back into the pot with all those lovely veggies. Now pour in the beef broth – all 8 cups of it. Then stir in the rinsed pearl barley, the whole can of undrained diced tomatoes (yes, juice and all!), the dried thyme, and the dried rosemary. Give it all a good stir to make sure nothing is sticking to the bottom. Now, bring this whole glorious mix to a boil. Once it’s bubbling away, turn the heat down low, pop a lid on, and let it just simmer gently for at least 1.5 to 2 hours. That’s the key! You want that beef to get super tender and the barley to be perfectly cooked and chewy. Resist the urge to peek too often; just let it do its thing.

Final Seasoning and Serving

Once the beef is fall-apart tender and the barley is plump and soft, it’s time for the final taste test. Give it a really good stir and taste it. Add more salt and pepper if you think it needs it. Everyone’s taste is different, so don’t skip this step! Ladle this incredible Hearty Beef & Barley Soup into bowls, maybe with some crusty bread on the side for dipping. It’s pure comfort!

Tips for the Best Hearty Beef & Barley Soup

You know, making this soup is pretty straightforward, but there are a few little things that can take it from good to absolutely amazing. First off, don’t skimp on the quality of your beef broth! A good broth really makes a difference in the depth of flavor, and I always try to get one without too much added sodium so I can control the salt myself. Also, when you’re browning the beef, make sure not to overcrowd the pot – it’s better to do it in a couple of batches. This ensures you get a nice, deep sear on all sides, which adds so much more flavor than just steaming the meat. Seriously, it’s worth the extra minute or two! Speaking of flavor, if you’re a fan of hearty meals, you should totally check out some classic diner comfort foods too!

Ingredient Notes and Substitutions

So, about these ingredients! For the beef, chuck is my absolute favorite because it gets so tender and flavorful when it simmers low and slow. If you can’t find chuck, a nice beef stew meat or even sirloin could work, but just know they might not get quite as melt-in-your-mouth. And for the barley, pearl barley is perfect because it gets nice and chewy, but if you only have hulled barley, go for it, though it might take a little longer to cook. If you’re looking to make this a vegetarian delight, you could try using extra hearty vegetables like mushrooms and potatoes, and swap the beef broth for a really robust vegetable broth. It’s all about making it work for you!

Make-Ahead and Storage Instructions

This Hearty Beef & Barley Soup is actually one of those dishes that gets even better the next day! You can totally make it ahead of time. Just let it cool completely, then pop it into an airtight container in the fridge. It’ll keep wonderfully for about 3 to 4 days. When you’re ready to reheat, just gently warm it up on the stovetop over medium-low heat, stirring occasionally. If it seems a little too thick, you can always add a splash more beef broth or water to get it back to your preferred consistency. Easy peasy!

Nutritional Information for Hearty Beef & Barley Soup

Just so you know, the numbers here are estimates, because every kitchen is a little different! This is for about a 1.5-cup serving.

Calories: Around 450
Protein: About 30g
Fat: Roughly 20g
Carbohydrates: Around 40g
Fiber: About 7g

It’s a really filling and satisfying bowl, packed with good stuff!

Frequently Asked Questions About Hearty Beef & Barley Soup

Can I make this soup vegetarian?

Oh, absolutely! While this recipe is hearty with beef, you can totally make a delicious vegetarian or vegan version. Just skip the beef and use a really good quality vegetable broth, maybe even some mushroom broth for extra depth. Throw in some extra veggies like chunks of potato, zucchini, or extra mushrooms to make it super filling. If you want something similar but totally meat-free, my vegetarian chili is fantastic!

What kind of beef is best for this soup?

For this Hearty Beef & Barley Soup, I really love using beef chuck. It’s got that perfect mix of meat and fat that just melts into tenderness after a long simmer. Beef stew meat is also a great choice and super easy to find. You want something that can stand up to a long cooking time without getting tough. Avoid leaner cuts like sirloin or even most types of round steak, as they can get a bit dry and chewy if you cook them for hours.

How can I thicken the soup if it’s too thin?

That’s an easy fix! My favorite trick, and it’s super simple, is to take about a cup of the cooked barley and some of the liquid right out of the pot and mash it up really well against the side of a bowl with a fork or a potato masher. Then, just stir that back into the soup. The mashed barley acts like a natural thickener! You could also make a slurry with a tablespoon of cornstarch or flour mixed with a little cold water, and stir that in while the soup is simmering.

Can I use quick-cooking barley instead of pearl barley?

You can, but just be aware it’ll change the texture a bit. Quick-cooking barley is usually pre-steamed and chopped, so it cooks much faster but doesn’t have that same satisfying chewiness that pearl barley gives you. You’d also need to add it much later in the cooking process, maybe only for the last 20-30 minutes, otherwise, it could turn to mush. I really prefer the texture of pearl barley for this soup, it’s worth the wait!

Hearty Beef & Barley Soup

Author: habibarecipes
Total Time: 140 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A warming and filling beef and barley soup.

Ingredients

Scale

1 pound beef chuck, cut into 1-inch pieces
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
8 cups beef broth
1 cup pearl barley, rinsed
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste

Instructions

Season beef with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef on all sides. Remove beef and set aside.
Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Add garlic and cook for 1 minute more until fragrant.
Return beef to the pot. Add beef broth, barley, diced tomatoes, thyme, and rosemary.
Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, or until beef is tender and barley is cooked.
Season with salt and pepper to taste.

Notes

For a thicker soup, you can mash some of the cooked barley against the side of the pot.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 min
Cook Time: 120 min
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 8g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 30g
Cholesterol: 90mg

Keywords: beef barley soup, hearty soup, comfort food, beef stew, winter soup

Amazing Hearty Beef & Barley Soup: 1 Comfort Dish