One-Pot Hearty Beef Barley (Print)

Comforting soup with tender beef, barley, vegetables in savory broth, perfect for chilly days.

# What You'll Need:

→ Meats

01 - 1 1/2 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 large russet potato, peeled and diced
08 - 1 cup frozen peas
09 - 1 can (14.5 oz) diced tomatoes with juices

→ Grains

10 - 3/4 cup pearl barley, rinsed

→ Liquids

11 - 8 cups beef broth
12 - 1 cup water

→ Spices & Seasonings

13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon ground black pepper
17 - 1 1/2 teaspoons salt, or to taste
18 - 2 tablespoons chopped fresh parsley (optional, for garnish)

# Directions:

01 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 5 minutes until softened.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Return beef to the pot. Stir in diced potatoes, canned tomatoes with juices, rinsed barley, bay leaves, thyme, oregano, salt, and black pepper.
05 - Pour in beef broth and water. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally.
06 - Add frozen peas during the last 10 minutes of cooking. Taste and adjust seasoning as needed.
07 - Remove bay leaves. Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • It gets better every time you reheat it, which means less work and more flavor tomorrow.
  • One pot means one thing to wash, and that alone is worth celebrating.
  • The barley soaks up all the broth and becomes tender and nutty without any fuss.
  • It's filling enough to quiet even the hungriest crowd without feeling heavy.
02 -
  • Don't skip browning the beef—it creates a depth of flavor you can't fake with seasonings.
  • If the soup gets too thick as it sits, just add a splash of broth or water when you reheat it.
  • Barley keeps absorbing liquid even after you turn off the heat, so plan for it to thicken overnight.
03 -
  • A splash of Worcestershire sauce or red wine at the end deepens the flavor in a way that feels almost secret.
  • If you want it gluten-free, swap the barley for brown rice or quinoa and adjust the cooking time accordingly.
  • Taste the soup before serving and add a pinch of salt or a squeeze of lemon if it needs brightening.
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