This delicious and hearty Beef and Barley Soup, inspired by Martha Stewart, is the perfect comfort meal for chilly days. Packed with tender beef, wholesome barley, and a rich, savory broth, it’s both nourishing and satisfying. Simple to make with everyday ingredients, this one-pot wonder is great for meal prep or a cozy family dinner!
Recipe Ingredients:
- 1 tablespoon extra-virgin olive oil
- ½ pound stew beef, cut into ½-inch pieces
- 1 medium-size yellow onion, coarsely chopped
- 2 medium carrots, cut into ¼-inch coins
- 1 medium garlic clove, finely minced
- 6 cups Rich Beef Stock or low-sodium canned beef broth
- ¼ cup barley, rinsed
- 2 teaspoons coarsely chopped fresh thyme
- Parsley, for garnish
How To Make Beef And Barley Soup?
- Heat oil and brown the beef: In a large 6-quart (5.7L) soup pot, heat 2 tsp of olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Use a slotted spoon to transfer the meat to a paper towel-lined plate.
- Cook the onions: Reduce heat to medium, add the remaining olive oil, and stir in the onions. Cook for about 10 minutes, stirring occasionally, until they become soft and translucent. Scrape the bottom of the pot to deglaze any browned bits.
- Add carrots and garlic: Stir in the carrots and garlic, letting them cook for about 5 minutes until slightly softened. Pour in ½ cup / 120ml of stock and scrape the bottom of the pot to release all the flavorful bits.
- Add remaining stock, beef, and barley: Pour in the rest of the beef stock, then add the browned beef, barley, and thyme. Increase the heat and bring the soup to a boil.
- Simmer until tender: Reduce the heat to low and let the soup simmer gently for about 50 minutes. Skim off any foam that rises to the top occasionally. The beef should be fork-tender, and the barley should be soft but still slightly chewy.
- Serve and garnish: Ladle the soup into deep bowls and garnish with freshly chopped parsley. Serve hot with crusty bread for a complete meal.
Recipe Tips:
- Brown the beef well for extra flavor: Don’t rush this step! Let the beef sear properly to create a deep, rich taste in the soup. If the pan looks dry, add a little more oil.
- Use homemade beef stock for the best taste: While store-bought broth works, a homemade stock makes the soup richer and more flavorful. If using canned broth, choose low-sodium to control the salt.
- Rinse the barley before adding it: This helps remove excess starch and prevents the soup from becoming too thick or gummy.
- Simmer slowly for tender beef: Cooking on low heat for at least 50 minutes ensures the beef is soft and juicy. If it’s tough, let it cook a little longer.
- Let the flavors develop overnight: This soup tastes even better the next day! Store it in the fridge and reheat gently for a richer, deeper flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Beef and Barley Soup cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Once cooled, pour the soup into a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.
- Reheat: Pour the soup into a pot and warm over low to medium heat, stirring occasionally for 5-10 minutes. Add a little water or broth if needed to adjust the consistency.
Nutrition Facts
- Calories: 207
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 43mg
- Sodium: 204mg
- Potassium: Not specified
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 16g
Check out More Recipes:
Martha Stewart Beef And Barley Soup
Description
This delicious and hearty Beef and Barley Soup, inspired by Martha Stewart, is the perfect comfort meal for chilly days. Packed with tender beef, wholesome barley, and a rich, savory broth, it’s both nourishing and satisfying. Simple to make with everyday ingredients, this one-pot wonder is great for meal prep or a cozy family dinner!
Ingredients
Instructions
- Heat oil and brown the beef: In a large 6-quart (5.7L) soup pot, heat 2 tsp of olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Use a slotted spoon to transfer the meat to a paper towel-lined plate.
- Cook the onions: Reduce heat to medium, add the remaining olive oil, and stir in the onions. Cook for about 10 minutes, stirring occasionally, until they become soft and translucent. Scrape the bottom of the pot to deglaze any browned bits.
- Add carrots and garlic: Stir in the carrots and garlic, letting them cook for about 5 minutes until slightly softened. Pour in ½ cup / 120ml of stock and scrape the bottom of the pot to release all the flavorful bits.
- Add remaining stock, beef, and barley: Pour in the rest of the beef stock, then add the browned beef, barley, and thyme. Increase the heat and bring the soup to a boil.
- Simmer until tender: Reduce the heat to low and let the soup simmer gently for about 50 minutes. Skim off any foam that rises to the top occasionally. The beef should be fork-tender, and the barley should be soft but still slightly chewy.
- Serve and garnish: Ladle the soup into deep bowls and garnish with freshly chopped parsley. Serve hot with crusty bread for a complete meal.
Notes
- Brown the beef well for extra flavor: Don’t rush this step! Let the beef sear properly to create a deep, rich taste in the soup. If the pan looks dry, add a little more oil.
- Use homemade beef stock for the best taste: While store-bought broth works, a homemade stock makes the soup richer and more flavorful. If using canned broth, choose low-sodium to control the salt.
- Rinse the barley before adding it: This helps remove excess starch and prevents the soup from becoming too thick or gummy.
- Simmer slowly for tender beef: Cooking on low heat for at least 50 minutes ensures the beef is soft and juicy. If it’s tough, let it cook a little longer.
- Let the flavors develop overnight: This soup tastes even better the next day! Store it in the fridge and reheat gently for a richer, deeper flavor.
Martha Stewart Beef And Barley Soup