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Hearty Beef and Barley Soup: A Comforting Classic for Cozy Nights

By Author Andrew

Posted on Published:

Hearty Beef and Barley Soup: A Comforting Classic for Cozy Nights

Warm up with a bowl of this Hearty Beef and Barley Soup, a timeless classic that’s perfect for chilly evenings.

Packed with tender chunks of beef, wholesome barley, and a medley of vegetables, this soup offers both comfort and nourishment.

With its rich, savory broth and satisfying texture, it’s a meal that’s sure to become a family favorite.

Whether you’re looking for a filling dinner or something to make ahead and enjoy throughout the week, this Beef and Barley Soup has you covered!

Ingredients

  • 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
  • 1 1/2 cups carrots, thinly sliced
  • 1 1/2 cups celery, thinly sliced
  • 2/3 cup onion, chopped
  • 10-12 mushrooms, sliced
  • 2 tablespoons beef base (a concentrated flavoring, not broth)
  • 8-10 cups water
  • 1 or 2 large bay leaves
  • 1 cup uncooked pearl barley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon garlic, minced

Instructions

Prepare the Ingredients:

  1. Trim the chuck roast and cut it into 1-inch pieces.
  2. Thinly slice the carrots and celery.
  3. Chop the onion and slice the mushrooms.
  4. Mince the garlic if not already prepared.

Brown the Beef:

  1. In a large pot or Dutch oven, heat a bit of oil over medium-high heat.
  2. Add the beef pieces and brown them on all sides, about 5-7 minutes.
  3. Remove the beef from the pot and set it aside.

Cook the Vegetables:

  1. In the same pot, add the chopped onion, carrots, and celery.
  2. Cook until the vegetables are softened, about 5 minutes.
  3. Add the sliced mushrooms and minced garlic.
  4. Cook for an additional 3 minutes, until the vegetables are fragrant.

Combine Ingredients:

  1. Return the browned beef to the pot.
  2. Add the beef base, 8-10 cups of water, and bay leaves.
  3. Stir in the uncooked pearl barley.

Season and Simmer:

  1. Season the soup with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
  2. Bring the soup to a boil, then reduce the heat to low.
  3. Cover and let it simmer for about 1-1.5 hours, or until the beef is tender and the barley is cooked through.

Adjust Seasoning:

  1. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
  2. Remove the bay leaves before serving.

Serve:

  1. Ladle the Beef and Barley Soup into bowls and enjoy it hot.
  2. Optional: Serve with crusty bread for a complete meal.

Notes:

  • Feel free to add other vegetables like peas or corn for extra flavor and texture.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat thoroughly before serving.

This Beef and Barley Soup is the ultimate comfort food, offering hearty flavors and a warming satisfaction that’s perfect for any time of year.

Whether you’re savoring it on a cold winter’s day or freezing leftovers for a quick weeknight meal, this soup delivers delicious, home-cooked goodness in every spoonful.

Serve it with crusty bread, and you’ve got a complete, nourishing meal that everyone will love. Enjoy!