Sear the Beef: Heat olive oil or butter in a large soup pot over medium heat. Once hot, add the cubed beef in batches to avoid overcrowding. Sear until the beef is browned on all sides. This step locks in the flavors and adds richness to the soup.
Set Aside: Remove the browned beef and set it aside on a plate.
Step 2: Build the Flavor Base
Sauté Aromatics: In the same pot, add a bit more oil if needed. Sauté the onions for 2-3 minutes until translucent, then add the garlic and cook for another minute until fragrant.
Add Vegetables: Stir in the diced carrots and celery. Cook for 5 minutes, stirring occasionally, to soften the vegetables slightly.
Step 3: Combine Ingredients
Deglaze the Pot: Pour in a splash of beef broth or water to deglaze the pot, scraping up any browned bits stuck to the bottom. This adds extra flavor to your soup.
Add the Base Ingredients: Return the seared beef to the pot. Add the pearl barley, bay leaves, thyme, and parsley. Pour in the beef broth, ensuring all ingredients are covered.
Step 4: Simmer the Soup
Bring to a Boil: Increase the heat to high and bring the soup to a boil.
Lower the Heat: Reduce the heat to low, cover the pot, and let the soup simmer for 1 to 1.5 hours. Stir occasionally to prevent the barley from sticking to the bottom.
Step 5: Add Final Touches
Optional Vegetables: About 20 minutes before the soup is done, add potatoes, green beans, peas, or tomatoes if using.
Season to Taste: Remove the bay leaves. Taste the soup and adjust the seasoning with salt and pepper as needed.
Serving Suggestions
Presentation: Ladle the soup into bowls and garnish with fresh parsley for a burst of color and freshness.
Sides: Serve with crusty bread or warm dinner rolls for a complete meal.
Storage: This soup keeps well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat gently on the stove, adding a splash of water or broth if it thickens.
Tips for Perfect Beef and Barley Soup
Choose the Right Cut of Beef: Use beef chuck or stew meat, as they become tender and flavorful after slow cooking.
Barley Type Matters: Pearl barley is ideal for this soup as it cooks faster and has a tender texture. Avoid instant barley, which may turn mushy.
Customize the Vegetables: This recipe is versatile. Feel free to add mushrooms, zucchini, or even kale for a unique twist.
