This Beef Barley Soup is a hearty, soul-satisfying soup that’s perfect for the coldest days of winter!
Well, we made it through the first week of the New Year friends. How does it feel?
Anyone make any resolutions for 2019?
Or perhaps more aptly put, has anyone broken their New Year’s resolution yet?
I don’t have anything set in stone this year. I just plan on working hard and playing hard, enjoying things in moderation, exercising a bit more than usual, (but not beating myself up if I don’t) and incorporating more healthy things in our diets.
So in a nutshell, 2019 will be all about balance and living my best life.
Now that we’ve got 2019 plans out of the way, let’s move on to what’s on the menu today at the BHK, shall we?
The winter season is soup season at our house.
And boy do I love serving soups that feed like a meal.
Today’s Beef Barley Soup is one of those soups.
It’s chock full of satisfying barley, healthy veggies like carrots, mushrooms, tomatoes and peas and tender, juicy beef cubes .
I love the mild nutty flavor and chewy texture of barley. And since I’m trying to incorporate some healthier foods into our menu, beef barley soup was an easy, delicious choice.
What are the benefits of eating barley?
Barley contains B-complex vitamins, protein iron and calcium.
One quarter cup serving of barley contains 32% of your daily value of fiber.
A Few Cook’s Notes for Beef Barley Soup Recipe:
I like to use a chuck roast that I cut into 1-inch cubes for my beef barley soup. You can also purchase beef stew meat that’s already cubed from your market.
This soup freezes perfectly. Place in airtight containers and freeze for up to three months.
This soup also makes for fabulous leftovers. In fact, I think it’s even better the second or third day. All the meat and veggies absorb the tasty broth and their flavor becomes more bold and robust.
Perfect with some fresh bread on the side and a nice glass of wine and dinner is served! Enjoy!
- 1 Tbsp. olive oil
- 2 lb. boneless beef chuck roast, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 1 1/2 cup carrots, chopped into 1/2 inch pieces
- 1 cup onion, chopped
- 8 oz. white button mushrooms, sliced
- 2 garlic cloves, minced
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 14.5 oz. can diced tomatoes, undrained
- 8 cups beef broth
- 1 cup water
- 3 sprigs thyme leaves
- 2 bay leaves
- 2/3 cup pearl barley
- 1 cup frozen peas, thawed
- 2 Tbsp. fresh parsley, finely chopped for garnish, if desired
In a large Dutch oven, heat olive oil over medium-high heat. Add the beef cubes, seasoning with salt and pepper. Sear on all sides for 8 minutes. Remove from pot with a slotted spoon to a plate. Set aside.
Add the carrots, onions, mushrooms, garlic, salt and pepper to the remaining fat in the pot, scraping any brown bits from the bottom and cook over medium heat for 8-10 minutes, stirring often. Remove vegetables to a large bowl and set aside.
Add the beef cubes, tomatoes, beef broth, water, thyme sprigs and bay leaves to the pot. Bring to a boil over medium-high heat, uncovered. Once soup comes to a boil, lower heat to a simmer and cook until the beef is tender, about 1 1/2-2 hours. .
While the soup is simmering, bring three cups of water to a boil in a medium pot. Add barley. Cook, uncovered for 30 minutes. Drain excess liquid, if any, and set aside.
Discard the thyme sprigs and bay leaves from the pot and skim off fat. Add barley, reserved vegetables and thawed peas to the pot and cook for an additional 15 minutes. Season with salt and pepper. Pour into bowls and garnish with fresh parsley, if desired.