Can I use a slow cooker for this Hearty Beef Barley Soup Recipe?

Absolutely! Brown the beef first on the stove for best flavor, then add everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until beef and barley are tender.

What’s the best way to ensure the beef stays tender?

Pat the beef dry before seasoning and don’t overcrowd your pan when browning to get a good sear. Slow simmer the soup gently; avoid boiling it too hard to keep the beef tender and juicy.

Can I substitute pearl barley for hulled barley?

You can! Pearl barley cooks a bit faster but loses some nutrients since its outer husk is removed. Adjust cooking time accordingly and keep an eye on the texture to avoid overcooking.

How do I make this soup gluten-free?

Swap the all-purpose flour for a gluten-free flour blend for thickening, and either choose certified gluten-free barley or substitute with quinoa or brown rice to keep the wholesome texture.

Hearty Beef Barley Soup – Cozy & Delicious Comfort Food

Description

This hearty Beef Barley Soup is packed with tender stewing beef, fresh vegetables, and chewy barley simmered in a rich beef and tomato broth. Perfect for a comforting meal, it offers a balanced combination of protein, fiber, and savory flavors in every bowl.

Ingredients

Scale

Beef and Seasoning

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

Vegetables and Aromatics

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)

Broth and Flavorings

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

Prepare the beef: Pat the stewing beef dry with paper towels and season thoroughly with salt and black pepper to enhance 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 and cook without stirring for 3 to 5 minutes until browned on the outside. Work in batches if necessary to avoid overcrowding.
Add flour to beef: Return all browned beef to the pot, reduce heat to medium, sprinkle with 2 tablespoons of all-purpose flour, and stir continuously for about one minute to coat beef evenly and create a slight thickening effect. Remove beef to a plate and set aside.
Sauté vegetables: Heat the remaining 1 tablespoon of olive oil in the same pot over medium heat. Add diced onions, chopped carrots, and celery and cook for about 10 minutes, stirring occasionally to release the browned bits stuck to the pot for added depth of flavor.
Add remaining ingredients: Stir in cubed potatoes, minced garlic, fresh oregano, tomato paste, and Worcestershire sauce until combined well with the vegetables.
Combine soup ingredients: Return the seared beef back to the pot, add beef broth, water, and hulled barley. Stir to combine thoroughly. Increase heat to high and bring to a boil.
Simmer the soup: Once boiling, cover the pot, reduce heat to medium-low, add bay leaves, and simmer gently for at least 1 hour, stirring occasionally to prevent sticking and to meld flavors.
Final seasoning: When the beef is tender, barley is cooked through, and vegetables are soft, remove from heat. Adjust seasoning with additional salt, black pepper, and fresh oregano to taste before serving. Enjoy warm.

Notes

Brown the beef properly to develop deep, rich flavor in the soup base.
Cooking barley directly in the soup ensures it absorbs all flavors and becomes perfectly tender.
You can substitute pearl barley for hulled barley, but hulled barley offers more nutrients and a chewier texture.
Use low-sodium beef broth to control the salt level better.
Leftovers taste even better the next day as the flavors continue to meld.
For a thicker soup, reduce the amount of water or simmer uncovered for the last 15 minutes.
Omit Worcestershire sauce or replace with soy sauce for a different umami note.

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