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Beef & Barley Country Soup

This hearty Beef & Barley Country Soup is a comforting dish packed with tender beef, nutritious barley, and a mix of fresh vegetables. It’s perfect for warming up on a chilly day and makes for great leftovers.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into 1-inch pieces
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups beef broth
  • 1 cup barley (pearled or hulled)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • to taste salt and black pepper
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup corn kernels (fresh, frozen, or canned)
  • optional chopped parsley for garnish

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and season with salt and black pepper. Brown the beef on all sides for about 5-7 minutes. Remove the beef from the pot and set aside.
  • In the same pot, add the onions, carrots, and celery. Sauté for 5 minutes until the vegetables start to soften.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Return the browned beef to the pot. Pour in the beef broth and add the barley, thyme, rosemary, and bay leaf. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour.
  • After 1 hour, add the green beans and corn. Simmer for an additional 15-20 minutes or until the barley is tender and the vegetables are cooked through.
  • Taste the soup and adjust the seasoning with additional salt and pepper as desired.
  • Remove the bay leaf before serving. Ladle the soup into bowls and garnish with chopped parsley, if using.

Notes

This soup can be made in advance and stored in the refrigerator for up to 3 days.
It can also be frozen for up to 3 months; reheat on the stovetop or in the microwave before serving.
Feel free to customize the vegetables based on what you have on hand or your preferences.