Beef barley soup is made with whole grains, tender pieces of beef, and lots of veggies, making it the perfect one-pot meal!
We’ve had our first BIG snow here in Metro Detroit, and because I was homebound with 2 toddlers, 1 baby, and 1 hungry hubby who likes to drive in the snow, I sent Daddy to the store to get the ingredients for this veggie-packed beef barley soup. See how this team works?! There’s something so warming about a big bowl of soup when snow is falling. Coupled with the fact that the boys love tender pieces of beef and soup is one way I get them to eat their veggies.
This is actually my Mom’s recipe for beef barley soup. Except I added extra veggies, some red wine, and a little bit of tomato paste. Oh and a bay leaf… the funny thing is my Mom and I compared notes early in the morning before making our own versions of beef barley soup. We both wished we were giving one another a taste-test! Or clinking our wine glasses of red wine together for an evening “cheers.”. Before hanging up the phone, she wished me a peaceful snowed-in Sunday and I reminded her I live with toddlers and that nothing is peaceful until they go to sleep.
Barley is a whole grain I tell myself I should cook more of whenever I make this beef barley soup. The good news is I found a brand that’s quick-cooking, and now I have plenty of boxed leftovers to work with! Depending on how long the leftovers hang out, I might just have to make another batch of this beef barley soup. Especially if the snow decides to stick!
- 2 tablespoons olive oil
- 1.5 pounds stew beef, cut into 1-inch cubes
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ½ yellow onion, chopped
- 2 stalks celery, chopped
- 1 cup baby carrots, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup dry red wine
- 4 cups beef broth
- 1 bay leaf
- ½ cup quick cooking barley
- Heat large stockpot to medium-high heat. Add oil and heat through for a few minutes. Season beef with salt and pepper. Add to pot and brown on all sides. Remove beef from pot and set aside.
- Add vegetables and garlic. Sauté for 5 minutes. Add tomato paste and sauté for an additional 3-5 minutes. Add wine to deglaze, scraping brown bits from the bottom of the pot.
- Add remaining ingredients to stockpot, returning the beef as well. Turn heat to low and simmer soup for 2-3 hours, stirring occasionally.
- Serve with crusty bread and fresh parsley, if desired.
Cook’s note: The longer you let the soup cook, the thicker it gets! The starch in the barley cooks out, helping with the thickness of the soup. Essentially my version could really be called stew or stoup!
Now that I’m in need of more barley recipes, what’s your favorite way to cook with barley?