Hearty Beef and Barley (Printable)

Wholesome beef, barley, and vegetables slow-cooked in a savory broth for a filling, warm dish.

# Ingredient List:

→ Meats

01 - 1 ½ lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 large russet potato, peeled and diced
08 - 1 cup frozen peas
09 - 1 can (14.5 oz) diced tomatoes with juices

→ Grains

10 - ¾ cup pearl barley, rinsed

→ Liquids

11 - 8 cups beef broth
12 - 1 cup water

→ Spices & Seasonings

13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - ½ teaspoon ground black pepper
17 - 1 ½ teaspoons salt, or to taste
18 - 2 tablespoons chopped fresh parsley (optional, for garnish)

# Steps:

01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Return browned beef to the pot. Stir in diced potatoes, diced tomatoes with juices, rinsed barley, bay leaves, dried thyme, dried oregano, salt, and black pepper.
05 - Pour in beef broth and water. Bring to a boil, then reduce heat to low, cover pot, and simmer gently for 90 minutes, stirring occasionally.
06 - Stir in frozen peas during the last 10 minutes of cooking. Taste and adjust seasoning if necessary.
07 - Remove bay leaves. Ladle soup into bowls, garnish with fresh chopped parsley if desired, and serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent and you can walk away while it simmers.
  • The barley soaks up all the flavors and makes the broth thick and satisfying without any cream or flour.
  • It tastes even better the next day, so leftovers are actually something to look forward to.
02 -
  • Don't skip browning the beef, that caramelized crust is where most of the flavor comes from and it makes the whole soup taste richer.
  • Rinse the barley before adding it or the soup can turn cloudy and slightly slimy from the excess starch.
  • Keep the heat low during the simmer or the beef will toughen up instead of getting tender.
03 -
  • Use a heavy-bottomed pot or Dutch oven so the heat distributes evenly and nothing scorches on the bottom.
  • If the soup gets too thick after sitting, thin it out with extra broth or water instead of adding more salt.
  • Taste before serving and adjust the seasoning, the barley and vegetables can mellow out the saltiness as they cook.
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