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–+ servings
hearty soup for winter

Hearty Beef Barley Soup

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This comforting Hearty Beef Barley Soup combines tender beef cubes with nutty barley and earthy vegetables in a rich broth. Perfect for cold days, this warming one-pot meal develops deep flavors as it simmers, creating a satisfying dinner that tastes even better the next day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 7 cups water
  • 1 clove garlic minced
  • 1 stalk celery diced
  • 1/2 pound fresh mushrooms chopped
  • 1 medium onion diced
  • 1/2 cup pearl barley or quick-cooking barley
  • 2 cans condensed beef broth
  • 8-10 ounces boneless round steak cut into small cubes
  • 1 carrot diced
  • Fresh ground pepper to taste
  • Olive oil for browning

Equipment

  • Large saucepan
  • Cutting board
  • Sharp knife

Method
 

  1. Heat a small drizzle of olive oil in a large saucepan over medium-high heat.
  2. Add the beef cubes, diced onion, and chopped mushrooms. Brown thoroughly, allowing the meat to develop a good sear and create flavorful browned bits on the bottom of the pan.
  3. Once browned, add the diced carrot, diced celery, pearl barley, and minced garlic to the pot.
  4. Pour in the condensed beef broth and water. Stir to combine, scraping up any browned bits from the bottom of the pan.
  5. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
  6. Simmer uncovered for 45-60 minutes, or until both the beef and barley are tender. (If using quick-cooking barley, reduce cooking time accordingly.)
  7. Season with fresh ground pepper to taste, adjusting salt if needed.
  8. Serve hot with your favorite bread for dipping.

Nutrition

Calories: 320kcal

Notes

For deeper flavor, consider adding a splash of red wine or Worcestershire sauce while the soup simmers. The quality of beef makes a significant difference - look for well-marbled round steak for the best results. This soup tastes even better the next day as the flavors continue to develop, so don't hesitate to make it ahead of time.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup also freezes beautifully for up to 3 months - just thaw overnight in the refrigerator before reheating.

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