American
Beef Barley Soup
Stewing beef, pearl barley, and mixed vegetables simmer together until the broth turns savory and the grains are tender. It is a thick, spoon-standing soup for cold evenings.
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 35 min
- Servings
- 6
- Difficulty
- Medium
Photo: karen H. nickname.{ pooh} (CC BY). Source
Why you’ll love it
- Browning the beef first deepens the broth.
- Barley thickens the soup as it cooks.
- Carrots and celery stretch the meat across more bowls.
- Makes solid leftovers that reheat well.
Ingredients
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Instructions
- 1
Pat beef dry. Heat 1 tbsp oil in a large pot over medium-high heat and brown beef in batches, 5 to 6 minutes total. Set aside.
- 2
Add remaining oil. Cook onion, carrots, and celery 6 minutes. Stir in garlic and tomato paste for 1 minute.
- 3
Return beef to the pot. Add broth, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.
- 4
Cover and cook 40 minutes.
- 5
Stir in barley and simmer uncovered 25 to 30 minutes until barley and beef are tender. Skim fat if needed and serve.
Pro tips
- Brown meat in a single layer so it sears instead of steaming.
- Rinse barley before adding to reduce excess starch.
- Add a splash of water near the end if the barley thickens the soup too much.
Easy substitutions
- pearl barley
- farro, cooked to package tenderness
- beef stew meat
- chuck roast cut into cubes
- tomato paste
- 1/2 cup canned diced tomatoes, drained
Storage and reheating
Storage
Cool completely and refrigerate up to 4 days. Barley continues to absorb liquid.
Reheating
Reheat on the stovetop over medium heat with extra broth to loosen.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 390
- Protein
- 32 g
- Carbs
- 34 g
- Fat
- 14 g
- Fiber
- 7 g
Moderate · Stovetop, One Pan · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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