Hey there! You know, every time the weather starts to get that nip in the air, I find myself reaching for my trusty pot and whipping up a batch of beef barley soup. It’s been a family favorite for years, and honestly, who doesn’t love the warm, comforting hug of a good soup? One time, I made this for a family get-together, and let’s just say the pot was mysteriously empty before dinner even started. Oh, and yes, I may have “accidentally” put out a smaller bowl for myself. 😏
Why You’ll Love This Soup
I make this on lazy Sundays when I’m in no rush but also on hectic Wednesdays when I’m craving something hearty (that’s a bit of a puzzle, isn’t it?). My family goes wild for this because it’s rich, filling, and seems to fit any occasion. Plus, if you’ve got some picky eaters—like my nephew who seems to sniff out veggies like a truffle pig—this soup is a ninja at sneaking them in.
What You’ll Need
- 1 pound beef stew meat (I sometimes grab what’s on sale)
- 2 tablespoons olive oil (or just whatever you have, really)
- 1 onion, chopped (red onion works if that’s what you’ve got!)
- 3 carrots, sliced into coins
- 3 stalks celery, diced
- 3 cloves garlic, minced (or pre-minced from a jar—no judgment here!)
- 1 cup barley (quick-cooking or hulled—both work wonders)
- 6 cups beef broth (again, use chicken broth if you’re in a pinch)
- 1 bay leaf (my little secret ingredient… shh!)
- Salt and pepper to taste
Let’s Get Cooking!
- Heat the olive oil in a large pot over medium-high heat. Toss in the beef and let it brown on all sides. Don’t stress if it sticks a bit; those bits are flavor gold!
- Add the onion, carrots, and celery. Stir them around for about 5 minutes, or until everything starts looking friendly.
- Stir in the garlic—this is the point where I sneak a taste (don’t burn your tongue!).
- Add the barley and give everything a good mix. Pour in the beef broth and drop in the bay leaf. Bring it to a boil.
- Once boiling, reduce the heat to a simmer. Let it do its thing for about 45 minutes to an hour. Check occasionally; I tend to get distracted and let it go longer.
- Remove the bay leaf, season with salt and pepper, and serve. It’s okay if there’s a bit of trial and error with the seasoning—everyone’s taste is different!
Some Notes & Musings
Once, I tried tossing in some potatoes, thinking they’d be a great addition. Turns out, they made the soup a bit too starchy for my liking. Lesson learned!
Variations to Try
I’ve swapped out the beef for mushrooms a few times when I was feeling adventurous and it gave the soup a delightful earthy flavor. But, I once tried adding corn… it was, well, interesting but not my favorite. Experiment away!
Tools of the Trade
A large pot is pretty much essential (or is it?), but if you’ve only got a smaller one, just halve the recipe. It works out just fine in the end.
Storing the Leftovers
If you end up with any leftovers—which rarely happens in my house—you can store them in the fridge for a couple of days. Just know that the barley will keep soaking up the broth, so you might need to add a splash of water when reheating.
Serving It Up
We like to serve this with a hunk of crusty bread or some buttery biscuits. My dad swears by adding a sprinkle of cheese on top, and you know what, he’s not wrong.
Pro Tips
Once, I tried rushing the simmering step because I was impatient, and oh boy, the barley was as hard as a rock. Just let it do its thing; trust me on this one.
FAQs Answered!
Can I freeze this soup? You bet! Just note that the barley might expand a bit more once thawed.
What if I don’t have barley? You could try quinoa or even rice, but keep an eye on the cooking time.
Is there a vegetarian version? Replace the beef with extra veggies and use vegetable broth. It’s pretty delicious!