Here’s a hearty, classic beef and barley soup—warm, filling, and easy to make 🍲
Beef and Barley Soup
Ingredients
- 1 lb beef stew meat or chuck, cut into cubes
- 1–2 tbsp oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- ¾ cup pearl barley
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp dried thyme or bay leaf
- Optional: mushrooms or peas
Instructions
- Brown the beef
Heat oil in a large pot over medium-high. Brown beef on all sides. Remove and set aside. - Sauté vegetables
In the same pot, cook onion, carrots, and celery for 5 minutes. Add garlic and cook 30 seconds. - Simmer
Return beef to the pot. Add barley, broth, tomatoes (if using), and seasonings.
Bring to a boil, then reduce to low. Cover and simmer 60–75 minutes, stirring occasionally, until beef and barley are tender. - Finish
Remove bay leaf if used. Adjust salt and pepper before serving.
Tips & Variations
- Thicker soup: use a little more barley
- Slow cooker: cook on LOW 7–8 hours
- Extra flavor: add a splash of Worcestershire sauce
- Freezes well: just add extra broth when reheating
If you want a quick version, slow-cooker, or mushroom-heavy version, let me know 😊
