Hearty Meat and Barley Soup Recipe: A Comforting Classic
Meat and barley soup is a wholesome, hearty dish perfect for chilly days when you’re craving warmth and nourishment. With tender chunks of beef, nutty barley, and a medley of vegetables simmered in a savory broth, this soup is both filling and comforting. It’s a traditional favorite in many European kitchens and makes an excellent meal for family dinners, meal prep, or a cozy weekend lunch.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
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1 ½ lbs (680g) beef chuck or stewing beef, cut into bite-sized cubes
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Salt and black pepper, to taste
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2 tablespoons olive oil
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1 large onion, chopped
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3 garlic cloves, minced
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3 carrots, peeled and sliced
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3 celery stalks, chopped
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1 parsnip, chopped (optional, for sweetness)
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1 cup pearl barley, rinsed
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8 cups beef broth (or a mix of broth and water)
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2 tablespoons tomato paste
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2 bay leaves
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1 teaspoon dried thyme (or 2 teaspoons fresh)
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1 teaspoon dried parsley (or 2 tablespoons fresh, for garnish)
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1 teaspoon Worcestershire sauce (optional, for richness)
Instructions
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Brown the meat: Season beef cubes with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
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Cook the aromatics: In the same pot, add onion, carrots, celery, and parsnip (if using). Cook for 6–7 minutes until softened. Add garlic and cook for 1 minute more.
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Build the base: Stir in tomato paste and cook for 1–2 minutes. Return beef to the pot and add broth, barley, bay leaves, thyme, and Worcestershire sauce (if using). Stir well.
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Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until beef is tender and barley is cooked through.
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Finish: Remove bay leaves. Taste and adjust seasoning with salt and pepper.
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Serve: Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.