Beef Barley Soup
This Beef Barley Soup is hearty, rich, and perfect for cozy dinners. Made in one pot in about 1 hour 20 minutes, it’s packed with tender beef, wholesome barley, and deep savory flavor.
Equipment
- Large pot or Dutch oven For even cooking
- Wooden spoon For stirring
Ingredients
- 2 tbsp oil
- 2 lb beef, cubed (chuck or stew meat)
- 8 oz mushrooms, chopped
- 1 large carrot, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, pressed
- 3 bay leaves
- 4 cups beef broth
- ½ cup pearl barley
- 1 tbsp salt
- 1 tsp black pepper
Instructions
- Heat oil in a large pot over medium heat. Add the cubed beef and sear until browned on all sides.
- Add onion, carrot, and mushrooms. Cook until softened and lightly golden.
- Stir in garlic, salt, pepper, and bay leaves. Pour in the beef broth, cover, and simmer for 45 minutes until beef is tender.
- Add pearl barley and cook for another 20 minutes until barley is tender. Serve hot.
Notes
Pearl barley cooks faster and gives a slightly creamy texture. The soup thickens as it sits, so add extra broth when reheating. Flavor improves the next day, making leftovers even better.