Beef Pearl Barley Soup (Printable Version)
A warm blend of tender beef, pearl barley, and fresh vegetables perfect for chilly days.
# What You’ll Need:
→ Meats
01 - 1.1 lbs beef stewing meat, cut into 3/4-inch cubes
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 large onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 2 garlic cloves, minced
07 - 1 large potato, peeled and diced
08 - 1 cup sliced mushrooms (optional)
→ Grains
09 - 1/2 cup pearl barley, rinsed
→ Liquids
10 - 6 cups beef stock
11 - 14 oz canned diced tomatoes with juice
12 - 2 tablespoons tomato paste
→ Herbs & Spices
13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon dried rosemary
16 - Salt and freshly ground black pepper, to taste
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large pot 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 celery. Cook for 4 to 5 minutes until softened. Add minced garlic and sauté for an additional minute.
03 - Return browned beef to the pot. Stir in diced potato, mushrooms if using, rinsed pearl barley, canned tomatoes, tomato paste, bay leaves, thyme, and rosemary.
04 - Pour in beef stock. Bring to a boil, then lower heat to maintain a gentle simmer. Cover and cook for 1 hour and 15 minutes, stirring occasionally.
05 - Remove the lid and continue simmering for 20 to 30 minutes until beef and barley are tender. Season with salt and pepper to taste.
06 - Discard bay leaves. Ladle soup into bowls and garnish with chopped fresh parsley.
# Top Tips:
01 -
- The barley absorbs all the savory depth while keeping everything naturally creamy—no dairy needed.
- You make it in one pot, and it actually tastes better the next day when the flavors have gotten to know each other.
- It's the kind of soup that fills your kitchen with such a good smell that people will follow you around asking when dinner is.
02 -
- Don't skip browning the beef—those caramelized bits stuck to the pot are liquid gold when you deglaze with stock.
- Rinsed barley makes all the difference between a clear, appealing broth and one that looks cloudy and starchy.
03 -
- Use homemade beef stock if you have it—the flavor difference is noticeable and worth the effort if you're already making stock.
- Don't stir too much during cooking; let it bubble away quietly so the beef stays tender instead of breaking apart.