Beef and Barley Soup Recipe

This easy-to-make traditional beef and barley soup recipe of beef and vegetables simmered in a flavorful broth is jam-packed with flavor.

Servings:

Prep Time: 20

Cook Time: 2

Ingredients

8 ounces roughly chopped bacon
2 pounds cubed beef stew meat
2 tablespoons olive oil, optional
2 medium-sized peeled small diced yellow onions
3 thinly sliced leeks, white part only
4 finely minced garlic cloves
3 peeled medium-diced carrots
3 medium diced celery stalks
1 peeled medium diced parsnip
1 peeled medium diced turnip
2 bay leaves
12 cups beef stock
2 cups pearl barley
¼ cup chopped parsley
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
coarse salt and pepper to taste

Instructions

In a large pot over medium heat, add in the bacon and cook until crisp and brown, which takes about 8-10 minutes.
Remove the bacon lardons and set aside. Add the cubed beef into the pot, turn the heat up slightly to medium-high, and cook until the meat is browned and cooked through, which takes about 10 minutes.
Take the beef out and set it to the side.
If there is not enough rendered bacon or meat fat in the pot, then add in the optional olive oil and over low heat, caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.
Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.
Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.
Finish with herbs, salt, and pepper, and serve.

Notes

My #1 tip for making my Beef and Barley Soup extra rich and flavorful is to always sear the beef first, and I mean really let it brown! Do not rush the searing process because that deep Maillard crust adds an unbeatable richness to the broth. Trust me, it’s worth the extra few minutes.

Skip Washing the Barley: Washing barley is totally optional, and I personally prefer not to, it helps keep the soup thick and hearty.

When to Add Herbs: Fresh herbs are optional at the end, but if I’m using dry herbs, I always add them early in the cooking process to let their flavors fully develop in the broth.

Make-Ahead: Soup always tastes better with time. It can be eaten as soon as it’s done or be made 2-3 days ahead.

How to Store: Place covered in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the fridge for 1 day before reheating.

How to Reheat: Add the desired amount to a small saucepot and cook over low heat until hot. The barley will absorb more liquid when storing, so you must add more liquid to help thin it out when reheating.

Nutrition

Calories: 397kcalCarbohydrates: 39gProtein: 28gFat: 14gSaturated Fat: 4gCholesterol: 59mgSodium: 671mgPotassium: 1031mgFiber: 7gSugar: 5gVitamin A: 3076IUVitamin C: 12mgCalcium: 82mgIron: 4mg

Author: Chef Billy Parisi