Description
A hearty and comforting Beef Barley Soup made with tender chunks of beef, nutrient-rich barley, and a medley of aromatic vegetables, simmered to perfection for a flavorful, warming meal.
Ingredients
Meat and Oil
- 1 teaspoon olive oil
- 1-1/2 lbs beef stew meat (such as chuck beef or anything with marbling)
Vegetables
- 1 cup chopped carrots
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves garlic (chopped)
Liquids and Seasonings
- 6 cups water
- 1 1/2 teaspoons kosher salt (or more to taste)
- 2 dry bay leaves
- fresh ground black pepper (to taste)
Grains
- 2/3 cup dry pearled barley
Instructions
- Heat the Pot: Heat a large heavy pot or dutch oven on medium heat to prepare for browning the meat.
- Brown the Beef: Add olive oil and beef stew meat to the pot. Season lightly with salt and brown the meat for a few minutes until a rich crust forms.
- Add Vegetables: Once the meat is browned, add chopped carrots, onions, celery, and garlic to the pot. Stir well to combine and begin softening the vegetables.
- Add Water and Seasonings: Pour in 6 cups of water, add kosher salt and bay leaves. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: When boiling, reduce heat to low and cover the pot. Let it simmer gently for about 1 1/2 to 2 hours, or until the beef becomes very tender.
- Add Barley and Adjust Seasoning: Stir in the pearled barley. Taste and adjust salt as necessary, adding fresh ground black pepper to your liking.
- Final Simmer: Continue simmering the soup, uncovered, for another 30 to 35 minutes until the barley is cooked through. Remove bay leaves before serving.
- Pressure Cooker Alternative: After browning the meat and sautéing the vegetables as above, add water and cover with the pressure cooker lid. Cook on high pressure for about 45 minutes, then natural release. Add barley and cook uncovered for another 30 minutes using the sauté function. Adjust seasonings before serving.
Notes
- For best flavor, use beef cuts with marbling such as chuck.
- Adjust salt to your taste, especially after adding barley.
- You can substitute vegetable broth for water for richer flavor.
- The barley provides a good source of fiber and heartiness to the soup.
- Simmering low and slow helps achieve tender beef and well-infused flavors.
- Leftovers improve in flavor after sitting overnight.