Hearty Beef and Barley Soup: A Classic Winter Comfort Dish

Ingredients

For the Base:

• 1 pound beef stew meat, cubed (450g)
• 1 tablespoon olive oil (15ml)
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped

For the Soup:

• 1 cup pearl barley (200g)
• 4 cups beef broth (950ml)
• 1 can diced tomatoes (14.5 oz/411g)
• 2 cups water (475ml)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• Fresh parsley for garnish

Detailed Method

Preparing the Meat

1. Pat beef cubes dry with paper towels
2. Season generously with salt and pepper
3. Heat olive oil in a large heavy-bottomed pot over medium-high heat
4. Brown meat in batches, 3-4 minutes per side
5. Remove beef and set aside

Building the Base

1. In the same pot, reduce heat to medium
2. Add onions, carrots, and celery
3. Sauté for 5 minutes until vegetables begin to soften
4. Add minced garlic and cook for 1 minute
5. Scrape up any browned bits from the bottom of the pot

Creating the Soup

1. Return beef to the pot
2. Add pearl barley
3. Pour in beef broth and water
4. Add diced tomatoes with their juice
5. Stir in thyme, rosemary, salt, and pepper
6. Add bay leaf

Simmering Process

1. Bring to a boil
2. Reduce heat to low
3. Cover and simmer for 1 hour
4. Stir occasionally to prevent barley from sticking
5. Check meat and barley for tenderness

Pro Tips for Perfect Results

• Choose well-marbled beef for better flavor
• Don’t crowd the pan when browning meat
• Let the soup rest for 10 minutes before serving
• Add more liquid if needed during cooking
• Taste and adjust seasoning before serving

Nutrition Information

(Per serving – serves 6)

• Calories: 310
• Protein: 23g
• Carbohydrates: 35g
• Fat: 12g
• Fiber: 8g
• Sodium: 580mg
• Iron: 3.5mg

Storage and Reheating

Store in an airtight container in the refrigerator for up to 4 days. The barley will continue to absorb liquid, so add more broth when reheating. Can be frozen for up to 3 months.

Serving Suggestions

I recommend serving this soup with:

• Crusty sourdough bread
• Fresh green salad
• Grated Parmesan cheese
• Additional fresh herbs
• Crushed red pepper flakes for heat

Wine Pairing

A medium-bodied red wine like Merlot or Chianti pairs beautifully with this hearty soup. The wine’s tannins complement the rich beef while not overpowering the vegetable flavors.

Variations

• Slow Cooker Version: Cook on low for 8 hours
• Extra Vegetables: Add mushrooms or parsnips
• Different Grains: Substitute farro or wheat berries for barley
• Spicy Version: Add red pepper flakes or diced jalapeño

Make-Ahead Tips

1. Cut vegetables up to 2 days in advance
2. Brown meat the day before
3. Store prepped ingredients separately until cooking
4. Soup actually improves after 24 hours in the refrigerator

This Beef and Barley Soup is more than just a meal; it’s a celebration of traditional cooking methods and wholesome ingredients. The combination of tender beef, chewy barley, and vegetables in a rich broth creates a satisfying meal that’s perfect for cold weather. Whether served for a family dinner or frozen for future meals, this soup never disappoints with its robust flavors and hearty texture.