Description
This Beef Barley Soup is a rich, savory dish packed with tender beef, wholesome barley, and a medley of vegetables simmered in a flavorful broth. Perfect for chilly nights, this one-pot meal is nutritious, filling, and even better the next day!
Ingredients
Scale
- 1.5 lbs beef stew meat (chuck roast or sirloin, cut into bite-sized pieces)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced (optional but adds depth)
- 6 cups beef broth (low-sodium preferred)
- 1 cup water
- 1 (14.5 oz) can diced tomatoes (with juices)
- 2/3 cup pearl barley (rinsed)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 2 tsp Worcestershire sauce (adds depth of flavor)
- 1 tbsp tomato paste
- 1/2 cup frozen peas (optional)
- 1/4 cup fresh parsley, chopped
- Juice of 1/2 lemon (for a fresh finish)
Instructions
Stovetop Method:
-
Brown the Beef:
- Heat olive oil in a large pot over medium-high heat.
- Season beef with salt and pepper, then sear for 3-4 minutes per side until browned.
- Remove and set aside.
-
Sauté the Vegetables:
- In the same pot, add onion, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
- Stir in garlic, tomato paste, thyme, oregano, paprika, and red pepper flakes. Cook for 1 minute until fragrant.
-
Simmer the Soup:
- Return beef to the pot. Add beef broth, water, diced tomatoes, barley, Worcestershire sauce, and bay leaf.
- Bring to a boil, then reduce heat and simmer uncovered for 45-60 minutes, stirring occasionally, until beef is tender and barley is cooked.
-
Final Touches:
- Stir in frozen peas, lemon juice, and parsley. Simmer for 5 more minutes.
- Remove bay leaf and adjust seasoning as needed.
-
Serve & Enjoy:
- Ladle into bowls and serve hot with crusty bread or a side salad.
Slow Cooker Method:
- Sear beef in a pan, then transfer to a slow cooker.
- Add all ingredients except barley, peas, parsley, and lemon juice.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Add barley in the last 2 hours of cooking.
- Stir in peas, parsley, and lemon juice before serving.
Instant Pot Method:
- Use the Sauté function to sear beef and sauté vegetables.
- Add all remaining ingredients except peas, parsley, and lemon juice.
- Pressure cook on HIGH for 25 minutes, then do a 10-minute natural release.
- Stir in peas, parsley, and lemon juice, then serve
Notes
- Want a thicker soup? Mash some of the barley or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- For extra richness, add a splash of red wine while sautéing the veggies.
- Make it gluten-free: Use brown rice instead of barley.