Here’s a hearty, old-fashioned Beef & Barley Soup recipe — rich, filling, and perfect for chilly days.
🍲 Classic Beef & Barley Soup
🛒 Ingredients
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1 lb beef stew meat (or chuck roast, cut into bite-size pieces)
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1 tablespoon olive oil
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1 small onion, diced
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2–3 carrots, sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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6 cups beef broth
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1 (14.5 oz) can diced tomatoes (optional)
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¾ cup pearl barley (uncooked)
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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1 bay leaf
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½ teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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1 tablespoon Worcestershire sauce (optional, for depth)
👩🍳 Instructions
1️⃣ Brown the beef
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season beef lightly with salt and pepper, then brown on all sides (about 5 minutes). Remove and set aside.
2️⃣ Sauté vegetables
In the same pot, add onion, carrots, and celery. Cook 4–5 minutes until slightly softened. Add garlic and cook 30 seconds.
3️⃣ Simmer
Return beef to the pot. Add broth, tomatoes (if using), barley, thyme, parsley, bay leaf, and Worcestershire.
Bring to a boil, then reduce to low and cover.
Simmer 45–60 minutes, stirring occasionally, until barley is tender and beef is very soft.
4️⃣ Finish & serve
Remove bay leaf. Taste and adjust seasoning before serving.
🕒 Slow Cooker Version
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Brown beef first for best flavor.
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Add all ingredients to slow cooker.
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Cook Low: 7–8 hours or High: 4–5 hours.
💡 Tips
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Soup will thicken as it sits — add extra broth when reheating.
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For extra richness, use beef chuck instead of pre-cut stew meat.
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Add mushrooms for deeper flavor.
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Sprinkle with fresh parsley before serving.
If you’d like, I can also give you an Instant Pot version or a thicker “stew-style” variation.