Beef barley soup

Classic Beef Barley Soup (Detailed Recipe)

A hearty, comforting soup with tender beef, chewy barley, and vegetables in a rich savory broth.

Serves

6–8 people

Preparation Time

20 minutes

Cooking Time

1.5–2.5 hours (depending on beef cut)

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Ingredients

For the beef and broth

• 1 kg beef chuck, stewing beef, or beef shin (cut into 2–3 cm cubes)
• 2–3 tablespoons oil (vegetable oil or olive oil)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 liters beef stock (or water with beef bouillon)
• 2 bay leaves
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon black pepper
• 1½ teaspoons salt (adjust later)

Vegetables

• 3 medium carrots, diced
• 3 celery stalks, diced
• 2 medium potatoes, cubed (optional)
• 1 cup mushrooms, sliced (optional)
• 1 cup peas (optional)
• 1 tablespoon chopped fresh parsley (for garnish)

Barley

• 1 cup pearl barley, rinsed well

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Method

1. Prepare the beef

1. Pat the beef pieces dry with paper towels.
2. Season with a little salt and black pepper.
3. Heat oil in a large heavy pot over medium-high heat.
4. Brown the beef in batches for 3–5 minutes per side until it develops a deep brown crust.
5. Remove the beef and set aside.

Tip: Do not overcrowd the pot; browning creates the rich flavor of the soup.

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2. Build the soup base

1. In the same pot, add the chopped onion.
2. Cook for 4–5 minutes until softened.
3. Add garlic and cook for 30 seconds.
4. Stir in tomato paste and cook for 1–2 minutes until it darkens slightly.

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3. Simmer the beef

1. Return the browned beef to the pot.
2. Add beef stock, bay leaves, thyme, and black pepper.
3. Bring to a boil.
4. Reduce heat to low, cover, and simmer for:
   • 1½–2 hours for chuck beef
   • 2–2½ hours for tougher cuts like shin

The beef should become very tender.

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4. Add vegetables and barley

1. Add carrots, celery, potatoes (if using), mushrooms, and rinsed barley.
2. Simmer uncovered for another 35–45 minutes, stirring occasionally.
3. Add peas during the last 5 minutes.

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5. Adjust and finish

1. Remove bay leaves.
2. Taste and adjust salt and pepper.
3. If the soup is too thick, add more stock or hot water.
4. Sprinkle fresh parsley before serving.

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Serving Suggestions

• Serve hot with crusty bread, garlic bread, or naan.
• A squeeze of lemon juice at the end brightens the flavor.
• The soup tastes even better the next day after the flavors develop.

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Slow Cooker Version

1. Brown beef and onions first (recommended).
2. Add all ingredients except barley.
3. Cook on low for 7–8 hours or high for 4–5 hours.
4. Add barley during the last 45–60 minutes.

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Storage

• Refrigerator: 3–4 days in an airtight container.
• Freezer: Up to 3 months.
• Barley absorbs liquid over time, so add extra broth when reheating.