Hearty Beef and Barley Soup
Dive into the comforting warmth of Hearty Beef and Barley Soup, a soul-soothing one-pot meal perfect for chilly days. Tender chunks of stewing beef, hearty pearl barley, and a medley of aromatic vegetables like onions, carrots, and celery simmer together in a rich, flavorful beef broth infused with garlic, thyme, and a hint of bay leaf. This satisfying soup is made even better with minimal prep and simmering to perfection, allowing flavors to meld beautifully over time. Whether served as a nourishing weeknight dinner or a meal-prep staple, this classic recipe is packed with protein, wholesome grains, and homestyle charm. Garnished with fresh parsley for a vibrant finish, every spoonful is a heartening embrace—perfectly paired with crusty bread for dipping. Make this beef barley soup your ultimate go-to for comfort food that feeds both body and soul.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stewing beef (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion (diced)
- 3 medium carrots (peeled and diced)
- 2 medium celery stalks (diced)
- 3 cloves garlic (minced)
- 6 cups beef broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 null bay leaf
- 0.75 cup pearl barley (rinsed)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the stewing beef with salt and black pepper. Add it to the pot and brown on all sides for about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the beef broth and water. Stir to combine and scrape up any browned bits from the bottom of the pot.
Return the browned beef to the pot. Add the dried thyme, bay leaf, and pearl barley. Stir to mix everything together.
Bring the soup to a boil over medium-high heat. Then reduce the heat to low, cover the pot, and let it simmer for 75-90 minutes, or until the beef is tender and the barley is cooked through.
Once done, remove the bay leaf and discard it. Taste the soup and adjust the seasoning with additional salt or pepper if needed.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
