This wholesome and nutritious Beef Barley Soup is packed with FLAVOR! Easy to make and great for leftovers, it’s sure to become a part of your regular meal rotation!
Fork tender beef, plump nutty barley, a vibrant array of vegetables, and a deliciously rich broth come together in this satisfying Beef Barley Soup recipe. As delicious as it is right off the stovetop, it makes for fabulous leftovers after the flavors have had more time to develop!
I love a good beef barley soup. Not only is it great cool-weather comfort food, it’s absolutely loaded with healthy ingredients. Barley has a wonderful and unique flavor and coupled with umami-laden beef, it gives this soup has an incredible depth of flavor. This Beef Barley Soup packs in a variety of vegetables but you are more than welcome to add or substitute any other veggies of your choice.
Can You Freeze Beef Barley Soup?
Yes you can! Freeze the whole batch or in individual portions in ziplock bags and you’ll have a ready meal in the time it simply takes to reheat it. You can reheat it in the microwave or on the stovetop.
Let’s get started!
Choose a cut with generous marbling as that will produce the best flavor. Cut the beef into 3/4 inch chunks, pat dry with a paper towel, and season with salt.
Heat the oil in a large Dutch oven over medium-high heat and sear the beef on all sides, working in batches so as not to overcrowd.
Browning the beef is absolutely essential to achieving the best flavor so do not skip this step! Use a slotted spoon to remove the beef and set aside.
This is what the Dutch oven is going to look like by the time you’re done searing the beef. Don’t even think about cleaning it out. That is another secret to achieving ultimate flavor. When we add the veggies and liquid we’re going to “deglaze” the bottom of this pan…helloooo flavah!
Add the olive oil to the Dutch oven and saute the onion, carrots and celery for 5 minutes.
Add the mushrooms, spinach, garlic and herbs and cook for another minute.
Return the beef to the pot.
Add the wine, beef stock, bay leaf, salt and tomato paste. Stir to combine. You can now either: Cover and place the Dutch oven on the lower rack of the oven preheated at 450 degrees F and cook for 40 minutes, OR bring to a boil on the stove top, reduce the heat to low, cover, and simmer for 1 hour.
While the stew is cooking, add the barley to 2 cups water in a medium pot. Bring it to a boil then reduce the heat to medium and simmer for 10 minutes or until tender. Strain the excess liquid. Add the barley to the stew and continue to cook for at least 10 more minutes, preferably up to an hour. The longer it cooks, the more tender the beef and the more flavor the stew will have. Add salt and pepper to taste.
Serve garnished with fresh parsley.
Be sure to also try our Chicken Barley Soup!
Beef Barley Soup
- 2 1/2 pounds beef sirloin tip (I used Certified Angus Beef) cut into 3/4 inch cubes
- 1 pound cremini or button mushrooms cleaned and quartered
- 2 cups fresh spinach chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 2 teaspoons fresh oregano or 1 teaspoon dried
- 2 tablespoons extra virgin olive oil divided
- 1 large onion diced
- 1 large carrot diced
- 1 stalk celery diced
- 1 cup pinot noir
- 3 1/2 cups beef stock
- 1 large bay leaf
- 1 teaspoon salt
- 1/2 cup quick cooking barley
- 1/2 cup flat leaf parsley chopped
- Pat the beef cubes dry with a paper towel and season with salt.
- Heat one tablespoon of the oil in a large Dutch oven over medium-high heat and sear the beef cubes on all sides, working in batches so as to not overcrowd. Use a slotted spoon to remove the beef and set aside.
- Heat the remaining tablespoons of olive oil and add the onion, carrot and celery to the Dutch oven. Cook for 5 minutes. Add the mushrooms, spinach, garlic and herbs and cook for another minute. Return the beef to the pot and add the wine, beef broth, tomato paste, bay leaf, salt and stir to combine.
- Two cooking methods: Preheat the oven to 450 degrees F. Cover the Dutch oven and cook on the lowest rack for 40 minutes OR bring to a boil on the stove top, cover, reduce the heat to low, and simmer for an hour.
- While the stew is cooking, add the barley to the water in a medium pot, bring to a boil, reduce the heat to medium, and cook for 10 minutes or until tender. Drain.
- Add the barley to the stew and continue to cook for at least 10 more minutes, preferably up to an hour. The longer the stew cooks the more tender the beef and flavorful the stew will be. Add salt and pepper to taste.
- Serve the stew garnished with fresh parsley.
Adapted from Vikki Krinsky’s Beef Stew With Barley