Hearty Beef and Barley Soup

Nothing beats a warm, homemade beef and barley soup on a chilly day. This hearty, flavor-packed soup is rich, filling, and loaded with tender beef, wholesome barley, and a medley of vegetables.

Slow simmering allows the flavors to blend beautifully, creating a savory broth with a touch of sweetness from carrots. Serve with crusty French bread or crackers for the perfect comfort food experience.

Ingredients for Hearty Beef and Barley Soup

Main Ingredients:

• 2 tablespoons cooking oil (about 30 milliliters)
• 1 cup all-purpose flour (about 120 grams)
• 1 tablespoon paprika (about 6 grams)
• 1 teaspoon salt (about 5 grams)
• 1 teaspoon black pepper (about 2 grams)
• 1 1/2 pounds beef stew meat, cubed (about 3/4 – 1 inch / 2 – 2.5 cm pieces) (about 680 grams)

Broth and Seasonings:

• 4 cups beef broth (about 950 milliliters)
• 5 cups water (about 1.2 liters)
• 2 tablespoons beef base or 2 beef bouillon cubes
• 2 tablespoons Worcestershire sauce (about 30 milliliters)
• 2 tablespoons tomato paste (about 30 grams)
• 2 cloves garlic, finely chopped
• 2 bay leaves
• 1 teaspoon onion powder (about 2 grams)
• 2 teaspoons dried oregano (about 4 grams)
• 1/8 teaspoon nutmeg (about 0.25 grams)

Vegetables and Grains:

• 1 medium onion, diced
• 3 celery ribs, diced
• 1 cup carrots, diced (about 130 grams)
• 1 1/2 cups mushrooms, chopped (about 120 grams)
• 3/4 cup uncooked pearl barley (about 140 grams)

How to Make Hearty Beef and Barley Soup

1. Heat a Dutch oven or large pot over medium-high heat. Add cooking oil and let it heat up.
2. In a shallow dish, mix together the flour, paprika, salt, and pepper. Dredge the stew beef in this mixture, shaking off excess flour.
3. Brown the beef in the pot on all sides. For best results, brown the beef in two batches to avoid overcrowding. Once browned, return all the meat to the pot.
4. Add the following ingredients: beef broth, water, beef base, Worcestershire sauce, tomato paste, bay leaves, onion powder, oregano, and nutmeg. Bring the soup to a gentle boil, then reduce the heat to medium-low. Let it simmer for 30 minutes.
5. After 30 minutes, stir in the onion, celery, carrots, mushrooms, and barley.
6. Continue to simmer for another 30 minutes, stirring occasionally, until the barley is tender and the vegetables are cooked through.
7. Remove the bay leaves, ladle into bowls, and serve with warm bread or crackers. Enjoy!

This Hearty Beef and Barley Soup is a must-have recipe for cold days, packed with nutrients, flavor, and satisfying textures. The slow-cooked beef becomes melt-in-your-mouth tender, while the barley soaks up the rich, savory broth.

Make a big batch and enjoy leftovers for days—this soup only gets better over time!

Try it out, and warm up with a bowl of homemade goodness today!