Beef & Barley Soup

For the Soup Base:

• 1½ pounds (700g) beef stew meat (chuck roast or sirloin), cut into bite-sized cubes
• 1 cup pearl barley, rinsed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 parsnip or turnip (optional), diced
• 8 cups beef broth (homemade or low-sodium store-bought)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• Fresh parsley (for garnish)

Step-by-Step Method

Step 1: Sear the Beef

1. In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
2. Season the beef with salt and pepper.
3. Working in batches, sear the beef until browned on all sides. This process enhances the flavor of the soup. Do not overcrowd the pan.
4. Remove the browned beef and set it aside on a plate.

Step 2: Sauté the Vegetables

1. In the same pot, add the remaining tablespoon of olive oil.
2. Add the chopped onions, carrots, celery, and optional parsnip or turnip.
3. Sauté for about 5–6 minutes until the vegetables begin to soften.
4. Stir in the minced garlic and tomato paste, cooking for another 1–2 minutes until fragrant.

Step 3: Build the Broth

1. Return the browned beef to the pot with the sautéed vegetables.
2. Pour in the beef broth, scraping the bottom of the pot to loosen any flavorful bits.
3. Add the barley, thyme, rosemary, and bay leaves.
4. Bring the soup to a boil over high heat.

Step 4: Simmer Slowly

1. Once the soup reaches a boil, reduce the heat to low and cover the pot partially with a lid.
2. Simmer for 1½ to 2 hours, stirring occasionally, until the beef is tender and the barley is fully cooked.
3. If the soup becomes too thick, add a bit more broth or water to reach your desired consistency.

Step 5: Final Touches

1. Remove the bay leaves and taste the soup.
2. Adjust seasoning with salt and freshly cracked black pepper as needed.
3. Sprinkle freshly chopped parsley over each serving for a fresh, herbal note.

Tips for the Best Results

• Beef Choice: Chuck roast yields the most tender, flavorful results, but sirloin is a leaner alternative.
• Barley Type: Pearl barley is recommended for its soft texture and quicker cooking time. If using hulled barley, add an extra 20–30 minutes of cooking.
• Make-Ahead Friendly: This soup tastes even better the next day as the flavors continue to deepen. Store in the refrigerator for up to 4 days.
• Freezing Instructions: Cool completely before freezing in airtight containers. Reheat slowly on the stove, adding broth if needed.

Serving Suggestions

Serve Beef & Barley Soup with:

• Crusty sourdough bread or dinner rolls
• A fresh green salad with vinaigrette
• Grated Parmesan on top for a rich twist

Conclusion

Beef & Barley Soup is a timeless dish that combines nutrition, simplicity, and deep flavor. With its tender beef, nutty barley, and aromatic broth, this soup is a complete meal in one bowl. Whether you’re feeding a crowd, preparing make-ahead lunches, or just craving something hearty and homemade, this recipe is a comforting go-to you’ll come back to again and again.