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
Scale
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.
