Step 3: Building the Broth
- Return the browned beef to the pot.
- Pour in the beef broth, diced tomatoes, thyme, oregano, and bay leaf. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 45 minutes to 1 hour, or until the beef is tender.
Step 4: Cooking the Barley
- Rinse the pearl barley under cold water to remove excess starch.
- Add the barley to the simmering soup about 25–30 minutes before the end of cooking, since barley typically takes around 25–30 minutes to become tender.
- Stir occasionally to prevent sticking.
Step 5: Adding Corn and Final Seasoning
- About 5 minutes before the soup is done, stir in the corn kernels.
- Taste the soup and season with salt and pepper as needed. If you like, add a pinch of extra dried herbs for more flavor.
Step 6: Serving
- Remove the bay leaf.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
- Serve hot with crusty bread or a side salad for a complete, comforting meal.
Tips for the Perfect Beef Barley Soup
- Use a mix of beef cuts: Stew meat works well, but chuck or brisket will give a more flavorful broth.
- For extra richness: Sear the beef in batches to avoid overcrowding the pan.
- Vegetable variations: Feel free to add peas, green beans, or parsnips for a seasonal twist.
- Make ahead: This soup tastes even better the next day as the flavors meld together. Store in the refrigerator for up to 3 days or freeze for up to 2 months.
Final Thoughts:
Beef Barley Soup is the ultimate comfort food—hearty, flavorful, and full of wholesome ingredients. It’s perfect for cozy dinners, meal prep, or warming up on a cold day. The combination of tender beef, chewy barley, and sweet vegetables in a savory broth is a true classic that never disappoints.
If you want, I can also make a quick 5-step shortcut version of this soup that’s faster but still rich in flavor—perfect for busy days.
Do you want me to do that?
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