Go Back
As the seasons shift and the chill of winter settles in, there’s nothing quite like a warm bowl of soup to provide comfort and nourishment. Soups have long been celebrated for their ability to warm the soul, making them a staple in homes around the world. Among the myriad of soup options, Rustic Hearty Beef Barley Soup stands out as a nutritious and filling choice that not only satisfies hunger but also warms the heart. This recipe is a perfect blend of tender beef, wholesome vegetables, and hearty barley, making it an ideal meal for cold weather.

Hearty Beef Barley Soup

Warm up this winter with a delicious bowl of Rustic Hearty Beef Barley Soup! This comforting recipe combines tender beef chuck, fresh vegetables, and wholesome pearl barley, resulting in a satisfying, nutrient-rich meal. Easy to prepare, the soup features a perfect blend of flavors boosted by thyme, bay leaves, and a touch of garlic. Pair it with crusty bread for a heartwarming experience perfect for chilly days with family and friends. Enjoy the nourishing comfort that this classic dish brings!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450 g) beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, peeled and diced

2 celery stalks, diced

1 cup (150 g) mushrooms, sliced

1 cup (200 g) pearl barley, rinsed and drained

6 cups (1.4 L) beef broth

2 cups (500 mL) water

1 teaspoon dried thyme

1 bay leaf

Salt and freshly ground black pepper, to taste

1 cup (150 g) frozen peas

2 tablespoons fresh parsley, chopped, for garnish

Instructions
 

Sear the Beef: In a large pot or Dutch oven, warm the olive oil over medium-high heat. Once hot, add the beef cubes, ensuring they are seasoned with salt and pepper. Sear the beef for about 6-8 minutes or until nicely browned on all sides. Once browned, remove the beef from the pot and set aside on a plate.

    Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Sauté the mixture for approximately 5 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Then, add the sliced mushrooms, cooking for an additional 2-3 minutes until they are tender and fragrant.

      Combine Ingredients: Return the seared beef to the pot with the sautéed vegetables. Add the rinsed pearl barley, beef broth, water, dried thyme, and the bay leaf to the mixture. Stir everything thoroughly to combine and ensure the barley is well integrated.

        Simmer the Soup: Increase the heat to bring the mixture to a gentle boil. Once boiling, lower the heat to a simmer and cover the pot. Let it simmer for approximately 1 hour or until the beef becomes tender and the barley has fully cooked through. Stir occasionally to prevent sticking.

          Finish and Serve: After simmering, remove the bay leaf from the soup. Stir in the frozen peas and allow them to cook for an additional 5 minutes until heated through. Taste the soup and adjust seasoning with salt and freshly ground pepper as desired. Serve the soup hot, garnished with a sprinkle of fresh chopped parsley on top.

            Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | Serves 6

              - Presentation Tips: Ladle the soup into rustic bowls and add a sprig of parsley on top for a pop of color. Serve with crusty bread on the side for dipping.