Beef barley soup recipe symbolizes food comfortably, warming, nutritious, and deeply delicious. This timeless dish connects a medley of vegetables, gently sprinkling a medley of vegetables like beef, chubby barley, carrots, celery, onion, and garlic. Barley not only adds texture, but also infuses the soup with a nutritious, walnut taste and provides fiber to each bowl to satisfy and fill. Perfect for cold-weather food or a make-ahead lunch, beef barley soup is both practical and comforting.
It is a great way to use the remaining beef or stew meat, and it stores beautifully for future food. Whether it is enjoyed with crusty bread or on its own, this soup is a well round, a-pot surprise that provides taste and nutrition in every spoon. Hot, rustic, and endless adaptable, beef barley soup is a classic recipe that looks like a comfortable throat in a bowl.
Beef Barley Soup Recipe
Beef Barley Soup Recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 Ib beef stew meat, cut into bite-sized pieces
- 1 cup pearl barley, rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups beef broth
- 2 cups water
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tsp olive oil or vegetable oil
- Fresh parsley for garnish (optional)
Instructions
- Brown beef: Heat oil in a large pot or Dutch oven on medium-high heat. Add beef meat and brown at about 5-7 minutes. Remove the beef and set it aside.
- Sauté vegetables: Add diced onion, carrots and celery to the same vessel. Cook until soft, about 5 minutes. Add minced garlic and cook for another minute until aromatic.
- Mix the ingredients: Return beef in the pot. Add pearl barley, diasted tomatoes, beef broth, water, warsesterushair sauce, thym and bay leaf. Stir well.
- Simar: Bring to an abscess, then reduce heat to reduce. Cover and boil for about 1 hour or cooked through barley until beef is tender. Sometimes shake.
- Season: Remove the bay leaf. Season with salt and pepper to taste
- Serve: If you are desired, garnish with a bull and fresh parsley in the bowl. Enjoy hot.
Notes
Flavour Profile of Beef Barley Soup Recipe
- Savory Depth:
Slow-simmered beef imparts that rich, meaty flavor, quite a heavy grounding for the soup. - Umami Intensity:
Browning beef along with using the beef broth gives a powerful usher of umami, really enjoying the deep and satisfying notes of the soup. - Earthy Graininess:
Barley delivers a bent toward nuttiness and a chewy texture with a mild earthiness that goes alongside the beef well. - Aromatic Vegetables:
The sweet and most aromatic of aromas are given by the onions, carrots, and celery that ground the classic mirepoix. - Herbal Warmth:
The warmth of the broth is peppered with comfort, thanks to the bay leaves, thyme, and parsley. - Slight Peppery Kick:
Black pepper and perhaps a little crushed red pepper give a little heat and plenty of depth without getting in the way. - Comforting Broth:
The broth is heavy, hearty, and deeply concentrated in a good feel-swoop-the-soul sort of way. - Balanced Texture:
The tender beef, soft vegetables, and chewy barley create a well-rounded mouthfeel that’s hearty and rustic.
Beef Barley Soup Recipe Nutrition & Calories
| Nutrient | Amount |
|---|---|
| Calories | 250–300 kcal |
| Total Fat | 8–10 g |
| Saturated Fat | 3–4 g |
| Cholesterol | 40–60 mg |
| Sodium | 500–700 mg |
| Total Carbohydrates | 25–30 g |
| Sugars | 4–6 g |
| Dietary Fiber | 4–5 g |
| Protein | 18–22 g |
| Iron | ~15% DV |
| Vitamin A | ~40–60% DV |
| Calcium | ~6–8% DV |
Megan Sheley is the passionate voice and creative force behind Clean Meal Recipes. With over 7 years of experience as a Food Blogger and Recipe Developer, Megan blends her love for wholesome food with her educational background in Public Health to create nutritious, delicious, and approachable recipes.