Beef Barley Soup
This beef barley soup is a classic, broth-based soup with tender stew beef, vegetables, and pearl barley simmered until the beef is fork-tender.
Ingredients
- 2 tablespoons olive oil
- 1 pound stew beef, cubed
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup red cooking wine
- 8 cups beef broth
- 1 ½ cups carrots, peeled and sliced
- 1 ½ cups celery, sliced
- 1 cup onion, diced
- 6 ounces white mushrooms, sliced
- 2 garlic cloves, minced
- 2 bay leaves
- 1 cup pearl barley
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then add it to the pot. Cook for about 5–7 minutes, stirring occasionally, until the beef is browned.
- Pour in the red cooking wine and scrape the bottom of the pot with a wooden spoon to deglaze, lifting any browned bits. Let the wine simmer for about 2–3 minutes.
- Add the beef broth, carrots, celery, chopped onion, mushrooms, garlic, and bay leaf. Stir everything together and bring the soup to a gentle boil.
- Reduce the heat to low, cover, and simmer for about 1 hour, stirring occasionally, until the vegetables and beef begin to soften.
- Stir in the barley and continue simmering uncovered for about 30 minutes, or until the barley is tender.
- Remove the bay leaf and adjust seasoning with salt and pepper if needed.
Nutrition
Notes
- Brown in batches if needed: If the pot is crowded, the beef steams instead of browning, so sear in batches for better flavor.
- Scrape the pot: When you add broth, scrape up browned bits from the bottom to boost the broth flavor.
- Keep a gentle simmer: A low simmer helps the beef become tender without drying out.
- Barley thickens as it sits: The soup will be thicker the next day, so add a splash of broth when reheating if needed.
- Taste at the end: Broth brands vary, so adjust salt only after the barley finishes cooking.
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