If you’re on the hunt for a heartwarming, stick-to-your-ribs bowl of goodness, the Pioneer Woman Beef Barley Soup Recipe is an absolute must-try. This cozy classic combines tender chunks of beef, wholesome barley, and a medley of fresh vegetables simmered to perfection in a rich, savory broth. Each spoonful delivers layers of flavor and texture that feel downright comforting, making it a perfect meal to share on chilly evenings or whenever you need a bowl of pure love in soup form.
Ingredients You’ll Need
The magic of the Pioneer Woman Beef Barley Soup Recipe starts with simple, essential ingredients that each bring their own unique touch—whether it’s the robust beef, the nutty barley, or the fresh, vibrant veggies creating a symphony of flavor and color in every pot.
- 2 tablespoons olive oil: This provides a smooth base for browning the beef and sautéing the vegetables, adding depth to the broth.
- 1 pound stew beef, cut into 1-inch cubes: Tender beef brings heartiness and rich flavor to the dish.
- 1 large onion, diced: Adds a savory sweetness that softens and melds beautifully with the other ingredients.
- 3 cloves garlic, minced: Infuses the soup with aromatic warmth and a subtle kick.
- 2 carrots, peeled and diced: Their natural sweetness complements the savory broth perfectly.
- 2 celery stalks, diced: Adds a fresh crunch and a lovely aromatic base.
- 1 teaspoon dried thyme: Brings earthy, herbaceous notes that brighten up the soup.
- 1 teaspoon salt: Essential to enhance all the flavors.
- 1/2 teaspoon black pepper: Adds just the right amount of gentle heat and depth.
- 1 bay leaf: Subtly enhances the broth’s complexity during simmering.
- 8 cups beef broth: Forms the rich, savory liquid foundation for this soup.
- 1 1/2 cups barley: Provides a delightful chewiness and nutty flavor while making the soup satisfying.
- 1/2 cup frozen peas: Adds a pop of color and a touch of sweetness towards the end.
- 1 tablespoon fresh parsley, chopped: Freshens the soup with a bright, herbal finish.
How to Make Pioneer Woman Beef Barley Soup Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large pot over medium-high heat. Toss in the stew beef cubes and sear them until they’re beautifully browned on all sides. This step locks in the juices and adds that irresistible depth you want in your soup’s flavor. Once browned, set the beef aside while you work on the veggies.
Step 2: Sauté the Aromatics
Using the same pot, add the diced onion and cook until it’s soft and translucent. This quick sauté brings out its natural sweetness. Then add minced garlic, stirring for just 30 seconds to release its fragrant oils without burning.
Step 3: Add the Vegetables and Herbs
Throw in the diced carrots and celery, mixing everything together. Sprinkle in dried thyme, salt, pepper, and toss in the bay leaf. Stirring the veggies with these herbs helps them soak up all the wonderful aromas that will define your soup.
Step 4: Build the Broth
Pour in the beef broth, giving everything a good stir to combine. Then return the browned beef back to the pot evenly, so every spoonful has a juicy bite. Bring the soup to a boil over medium-high heat—it’s the jumpstart your flavors need before the gentle simmer.
Step 5: Slow Simmer to Tenderness
Once boiling, reduce the heat to low and let the soup simmer uncovered for about an hour to an hour and a half, until the beef melts in your mouth. This slow cooking process is key for tender meat and a deeply flavorful broth.
Step 6: Cook the Barley
Stir in the barley and continue simmering for another 30 minutes. The barley softens and thickens the soup, giving it a lovely texture and that hearty, satisfying feel.
Step 7: Final Touches
Add frozen peas during the last five minutes to introduce a fresh sweetness and pretty pop of green. Remove the bay leaf, then fold in chopped parsley for a bright, herbaceous finish. Don’t forget to taste and adjust seasoning—this is where you make the soup truly your own.
How to Serve Pioneer Woman Beef Barley Soup Recipe
Garnishes
A sprinkle of fresh parsley or a few cracks of black pepper on top elevates the experience with fresh aroma and color contrast. For an extra cozy touch, a dollop of sour cream or shredded cheese can add creamy richness.
Side Dishes
Serve this delight with crusty bread or warm dinner rolls to soak up every drop of that delicious broth. A simple green salad pairs wonderfully, balancing the hearty soup with crisp freshness.
Creative Ways to Present
For a rustic vibe, ladle the soup into deep bowls and garnish with sprigs of thyme or a swirl of balsamic glaze. You can also serve it in bread bowls for a charming, edible presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. It will keep beautifully in the fridge for up to 4 days, allowing flavors to meld even further.
Freezing
The Pioneer Woman Beef Barley Soup Recipe freezes wonderfully. Store in freezer-safe containers or heavy-duty bags for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s thickened too much. Avoid boiling to keep the beef tender and the barley perfectly cooked.
FAQs
Can I use a different type of beef?
Absolutely! While stew beef is perfect for this soup, chuck roast cut into cubes also works wonderfully and delivers great tenderness after simmering.
Is barley necessary or can I substitute it?
Barley is key for the soup’s texture and heartiness, but you can swap it with pearl barley or even brown rice if preferred, though cooking times may differ slightly.
Can I make this soup in a slow cooker?
Yes! Brown the beef and sauté the vegetables first, then add everything to your slow cooker. Cook on low for 6-8 hours for equally tender beef and flavorful broth.
What if I don’t have fresh parsley?
Dried parsley can be a substitute, though fresh offers a brighter, fresher burst at the end. If using dried, add it earlier with the thyme for better infusion.
Is this soup gluten-free?
Barley contains gluten, so this soup is not gluten-free as written. For a gluten-free version, consider substituting barley with quinoa or gluten-free grains.
Final Thoughts
The Pioneer Woman Beef Barley Soup Recipe is more than just a meal; it’s a hug in a bowl that satisfies both the stomach and the soul. Whether you’re new to cooking or a seasoned pro, this recipe brings comfort, flavor, and a touch of home to your dinner table. Give it a try, and you might just find your new favorite go-to soup!
Print
Pioneer Woman Beef Barley Soup Recipe
- Prep Time: 0h 20m
- Cook Time: 1h 00m
- Total Time: 1h 20m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Pioneer Woman Beef Barley Soup is a hearty and comforting homemade soup featuring tender stew beef, wholesome barley, and a medley of fresh vegetables simmered in savory beef broth. This satisfying and flavorful soup is perfect for chilly days and offers a wholesome meal in every bowl.
Ingredients
Meat and Oil
- 2 tablespoons olive oil
- 1 pound stew beef, cut into 1-inch cubes
Vegetables and Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 bay leaf
- 1/2 cup frozen peas
- 1 tablespoon fresh parsley, chopped
Spices and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids and Grains
- 8 cups beef broth
- 1 1/2 cups barley
Instructions
- Heat Oil: Heat two tablespoons of olive oil in a large pot over medium-high heat to prepare for browning the beef.
- Brown Beef: Add one pound of stew beef cubes to the pot and cook, turning occasionally, until browned on all sides, about 5-7 minutes.
- Set Beef Aside: Remove the browned beef from the pot and set it aside to prevent overcooking during the next steps.
- Sauté Onion: In the same pot, add the diced onion and cook, stirring occasionally until the onion softens and becomes translucent, approximately 3-4 minutes.
- Add Garlic: Add minced garlic and cook for 30 seconds while stirring frequently to enhance its aroma without burning.
- Add Vegetables: Stir in peeled and diced carrots and diced celery stalks, combining them evenly with the onions and garlic.
- Season Vegetables: Sprinkle in dried thyme, salt, and black pepper, blending the spices with the vegetables.
- Add Bay Leaf: Add a bay leaf and stir the mixture for about one minute to release its flavors.
- Add Broth: Pour eight cups of beef broth into the pot and stir to combine all ingredients.
- Return Beef: Return the browned stew beef to the pot, distributing it evenly throughout the soup.
- Bring to Boil: Increase heat to medium-high to bring the soup to a rolling boil.
- Simmer Beef: Reduce heat to low and let the soup simmer uncovered for 1 to 1.5 hours until the beef becomes tender.
- Add Barley: Stir 1 1/2 cups of barley into the soup thoroughly to prepare it for cooking.
- Simmer Barley: Continue simmering the soup for an additional 30 minutes or until the barley is tender and fully cooked.
- Add Peas: Stir in 1/2 cup frozen peas and cook for 5 minutes to heat them through.
- Remove Bay Leaf: Take the pot off the heat and discard the bay leaf to avoid bitterness.
- Stir Parsley: Mix in one tablespoon of freshly chopped parsley to add a fresh, bright flavor.
- Adjust Seasoning: Taste the soup and adjust salt and pepper levels as desired for optimal flavor.
- Serve: Serve the soup hot, optionally garnished with extra parsley for a beautiful presentation.
Notes
- For a thicker soup, reduce the amount of beef broth slightly or simmer a bit longer uncovered to evaporate excess liquid.
- Barley adds a wonderful chewy texture and fiber; pearl barley is commonly used and cooks relatively quickly.
- If you prefer, you can substitute beef broth with homemade stock or low-sodium broth to control salt content.
- The soup can be refrigerated for up to 4 days and tastes even better the next day as flavors meld.
- This soup freezes well; cool completely and store in airtight containers for up to 3 months.
- Adjust seasoning at the end to suit your taste and dietary needs.
