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Ultimate Hearty Beef Barley Soup Recipe (Stovetop & Slow Cooker)

A close-up of a white bowl filled with rich beef barley soup, showing chunks of beef, barley, carrots, and celery.
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This ultimate beef barley soup recipe delivers a hearty, comforting meal perfect for cozy evenings. You can make this classic soup on the stovetop or in the slow cooker for tender beef and plump barley in a rich, savory broth.

Ingredients

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  • 2 tablespoons olive oil
  • 1.5 pounds beef chuck, cut into 1/2-inch cubes
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups beef broth (use high-quality broth for best flavor)
  • 1 cup pearl barley, rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 2 cups water (if needed for thinning)
  • 1/2 cup frozen peas (optional, added at the end)

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the browned beef to the pot. Add the beef broth, rinsed pearl barley, diced tomatoes (with juice), Worcestershire sauce, thyme, and bay leaf.
  6. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 1 hour and 15 minutes, or until the beef is tender.
  7. Remove the bay leaf. Stir in the frozen peas, if using, and cook for 5 more minutes until the peas are heated through. If the soup is too thick, add up to 2 cups of water until you reach your desired consistency.
  8. Taste and adjust salt and pepper as needed before serving hot with crusty bread.

Notes

  • For the slow cooker method: After browning the beef and sautéing the vegetables (Steps 1-3), transfer everything to the slow cooker. Add the broth, barley, tomatoes, Worcestershire sauce, thyme, and bay leaf. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in peas during the last 15 minutes.
  • Rinsing the barley helps remove excess starch, which prevents the soup from becoming overly gummy.
  • For a richer broth, substitute 1 cup of the beef broth with 1 cup of dry red wine and let it simmer for 5 minutes before adding the remaining liquids.

Nutrition

Find it online: https://delicerecipe.com/beef-barley-soup-ultimate-hearty-recipe/