Description
This hearty Beef and Barley Soup is a comforting and nourishing classic stew, perfect for chilly days. Tender chunks of well-marbled beef are browned and simmered slowly with aromatic vegetables, shredded potatoes, carrots, and pearl barley to create a flavorful, thick, and satisfying soup that’s reminiscent of homestyle cooking.
Ingredients
Scale
Meat
- 2 pounds stew meat (nicely marbled beef chunks)
- Salt and pepper, to taste
- 2 tablespoons oil
Broth and Vegetables
- 10 cups water
- 3 tablespoons Better Than Bouillon Beef Base (mounded tablespoons good quality*)
- 2 cups celery (chopped)
- 2 onions (chopped)
- 5 cloves garlic (minced)
- 1 large potato (peeled and shredded, about 2 cups)
- 3-4 large carrots (peeled and shredded, about 2 cups)
Grains
- 1 cup pearl barley (rinsed)
Instructions
- Season and heat oil: Generously salt and pepper the beef chunks. In a large stockpot, heat the 2 tablespoons of oil over medium-high heat until very hot.
- Brown meat in batches: Add about 1/3 of the meat to the hot oil. Brown each piece for 1-2 minutes on one side, then turn to brown the other side. Remove browned meat to a plate.
- Repeat browning: Continue browning the remaining meat in two more batches to avoid steaming, ensuring good browning on all pieces.
- Add water and beef base: Return all browned meat to the pot. Pour in 10 cups of water and add 3 heaping tablespoons of Better Than Bouillon Beef Base. Stir to combine.
- Add vegetables and simmer: Add chopped celery, onions, and minced garlic to the pot. Bring everything to a boil, then reduce heat to medium-low. Cover and simmer for approximately 2 hours until the meat is tender enough to break apart easily with a wooden spoon.
- Add shredded root vegetables: Stir in the shredded potato and carrots. Bring back to a boil, then lower heat and simmer uncovered for 30-45 minutes, until the carrots become tender.
- Add barley and finish cooking: Pour in the rinsed pearl barley, bring to a boil again, then reduce heat to low. Simmer for another 30 minutes until the barley is tender and the soup flavors meld beautifully.
- Serve and enjoy: Taste and adjust seasoning with salt and pepper as needed. Ladle hot soup into bowls and serve warm for a comforting meal.
Notes
- For best flavor, use a well-marbled beef stew meat to ensure tenderness and richness.
- Rinsing the barley before adding it prevents excess starchiness and keeps the broth clear.
- Shredding the potato and carrots helps them cook quickly and evenly, adding a smooth texture to the soup.
- Skimming off any foam or impurities during the initial simmer can improve clarity of the broth, if desired.
- This soup tastes even better the next day as flavors continue to develop.
- To reduce sodium, adjust the amount of beef base or use a low-sodium version.
