Beef and Barley Soup
A classic beef & barley soup is thick, hearty, and perfect when you want something filling and warming. Here’s a simple, reliable version you can make at home.
Ingredients
- 500 g beef (stewing beef), cut into small cubes
- 1/2 cup pearl barley (rinsed)
- 1 large onion (chopped)
- 2 carrots (diced)
- 2 celery stalks (chopped)
- 2–3 cloves garlic (minced)
- 6–7 cups beef stock or water
- 2 tbsp oil
- 1–2 tbsp tomato paste (optional, for depth)
- 1 bay leaf
- 1 tsp black pepper
- Salt to taste
- Optional: thyme or parsley for extra flavor
Instructions
Start by heating oil in a large pot. Add the beef cubes and brown them well on all sides—this step builds the base flavor, so don’t rush it.
Once browned, add onion, garlic, carrots, and celery. Cook for about 5–7 minutes until the vegetables start softening.
Stir in tomato paste (if using), then add the barley, bay leaf, black pepper, and stock. Bring everything to a boil.
Reduce heat to low, cover, and let it simmer gently for about 1.5 to 2 hours. Stir occasionally so the barley doesn’t stick to the bottom.
The soup is ready when the beef is tender and the barley is soft and slightly thickening the broth. Adjust salt at the end.
Finish with chopped parsley if you like a fresh touch.
Tips
- For richer flavor, brown the beef in batches instead of overcrowding the pot.
- If the soup gets too thick, just add a bit more hot water or stock.
- It tastes even better the next day after the flavors develop.
If you want, I can also give you a pressure cooker or instant pot version to save time.
