Can I use a slow cooker to make this beef barley soup?

Absolutely! After browning the beef and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for about 6-8 hours or until the beef and barley are tender.

What type of barley is best for this soup?

Hulled barley is ideal because it retains more nutrients and has a chewier texture, which stands up nicely to the long cooking time in this recipe.

Can I make this soup ahead and reheat it?

Yes! This soup actually tastes better the next day as the flavors meld. Store in an airtight container in the fridge and gently reheat on the stovetop, adding extra broth if needed.

How can I thicken the soup if it’s too thin?

If your soup ends up thinner than you like, try simmering it uncovered for 10-15 minutes to reduce the liquid. You can also add a spoonful of flour or cornstarch slurry to thicken it up quickly.

Hearty Beef Barley Soup – Cozy & Delicious Comfort Food

Name: Delicious Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 pounds stewing beef (or chuck roast, cut into ¾-inch cubes); 1 teaspoon salt; ½ teaspoon black pepper; 3 tablespoon olive oil (divided); 2 tablespoon all-purpose flour; 2 large onions (diced); 4 large carrots (chopped); 3 stalks celery (chopped); 2 cups Yukon gold potatoes (chopped into 1-inch cubes, about 3 potatoes); 5 cloves garlic (minced); 1 tablespoon fresh oregano (minced); ¼ cup tomato paste; 1 tablespoon Worcestershire sauce; 2 bay leaves; 4 cups low-sodium beef broth (or beef stock); 6 cups water; 1 cup hulled barley

Description

This hearty Beef Barley Soup recipe combines tender chunks of stewing beef, nutritious vegetables, and chewy barley in a rich and comforting beef and tomato broth. Perfect for a warming meal, it is seasoned with fresh herbs and simmered to perfection.

Ingredients

Scale

Beef and Seasonings

2 pounds stewing beef (or chuck roast, cut into ¾-inch cubes)
1 teaspoon salt
½ teaspoon black pepper

Cooking and Flavoring

3 tablespoon olive oil (divided)
2 tablespoon all-purpose flour
2 large onions (diced)
4 large carrots (chopped)
3 stalks celery (chopped)
2 cups Yukon gold potatoes (chopped into 1-inch cubes, about 3 potatoes)
5 cloves garlic (minced)
1 tablespoon fresh oregano (minced)
¼ cup tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
4 cups low-sodium beef broth (or beef stock)
6 cups water
1 cup hulled barley

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Instructions

Season the Beef: Pat the stewing beef dry with paper towels and season thoroughly with 1 teaspoon of salt and ½ teaspoon of black pepper to enhance the meat's flavor.
Brown the Beef: Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Add the beef in a single layer without crowding and cook until browned on the outside, about 3-5 minutes per batch. Remove the browned beef and set aside.
Coat with Flour: Reduce heat to medium and sprinkle 2 tablespoons of all-purpose flour over the beef in the pot. Cook for about a minute while stirring to evenly coat the meat. Transfer the beef to a clean plate and set aside.
Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pot over medium heat. Add diced onions, chopped carrots, and celery. Cook for about 10 minutes until softened, scraping up any browned bits from the bottom for added flavor.
Add Additional Ingredients: Stir in cubed potatoes, minced garlic, fresh oregano, tomato paste, and Worcestershire sauce. Mix gently to combine all flavors well.
Combine and Simmer: Return the seared beef to the pot, then pour in beef broth, water, and barley. Increase heat to high and bring to a boil. Once boiling, cover, reduce heat to medium-low, add bay leaves, and simmer for 1 hour, stirring occasionally.
Finish and Serve: After the barley is tender and beef is melt-in-your-mouth soft, remove from heat. Season with additional salt, pepper, and fresh oregano to taste. Serve warm and enjoy your comforting beef barley soup!

Notes

For extra depth, sear the beef in batches to avoid overcrowding and ensure proper browning.
Low-sodium beef broth is recommended to control overall salt content.
Fresh oregano can be substituted with dried oregano using 1 teaspoon dried for 1 tablespoon fresh.
Leftovers reheat well and flavors deepen after resting overnight.
Barley adds wonderful texture and fiber, but quick-cooking pearl barley can be used for shorter cooking time.

Nutrition

Serving Size: 1 serving
Calories: 426 kcal
Sugar: 4 g
Sodium: 950 mg
Fat: 19 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 36 g
Fiber: 7 g
Protein: 28 g
Cholesterol: 78 mg