Nothing says cold weather comfort to me more than a beef stew. On the days where you're snowed in or when it's just bitter cold outside, beef stew is my food of choice. This recipe is for a Beef and Barley Soup which I loved making. I'm sure this will warm you up just as well as it did for me!
Chunks of beef are browned and simmered with carrots, onion, celery and barley. This soup is true comfort food and great during cold weather.
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Do you have to Brown Meat?
You'll see most soup recipes call for browning meat. While you could omit this step and still have a tasty soup, browning the meat is done to impart more flavor. The caramelized surface of the meat and fond (the brown bits sticking to the bottom of the pan) is all added flavor that you won't get from seasonings or beef broth.
It also makes for an easier cleanup if you brown the meat in a dutch oven or whatever you are making the soup in, because adding liquid to the pan will deglaze it and lift all the browned bits.
What is the difference between a soup and stew?
Here in America we tend to use soup and stew almost interchangeably. But then again we are the place that makes tater tot casseroles and has spray cheese (no hate, both delicious!).
The main difference between a soup and stew is the amount of liquid the dish contains. A soup will have ample liquid with enough room for the meat and veggies to float. A stew will have less liquid and often the consistency will be more gravy like as the end result. There's some grey area in between these definitions, but all of it is delicious.
If you're looking for other soup recipes, some of my favorites on the blog are Chicken Pot Pie Soup, Homemade Chicken Noodle Soup, and Roasted Cauliflower Soup.
What is Barley?
Barley is a type of cereal grain that can be found worldwide. It has a mild nutty flavor and can be used in breads, soups and a wide variety of cooking. It's becoming a bit more common to see barley in grocery stores, I've been able to find it at Trader Joes, Target, Whole Foods and most specialty food stores will carry it.
Tips for making Beef and Barley Soup
- Brown the meat first (you'll love it, trust me!)
- Use a dutch oven or large pot for cooking
- Substitute Rice for the Barley if needed (though you'll need to adjust your cook times)
- Chop veggies into consistent sizes
- Tie the fresh herbs together with kitchen twine for easy removal
Ingredients Needed
- 1 Pound Top Round Steak Cubed
- ½ Cup Flour
- 2 Tbsp Olive Oil
- ¼ Cup Yellow Onion Minced
- ¼ Cup Celery Sliced Thinly
- 16 Oz Beef Broth
- 2 Cups Water
- ⅓ Cup Barley
- 1 Cup Carrots Sliced
- Salt to taste
- Pepper to taste
- 2-3 Sprigs Fresh Parsley
- 2 Bay Leaves
- 2-3 Sprigs Fresh Thyme
Equipment Needed
- Dutch Oven
- Wooden Spoon
- Chef's Knife
- Cutting Board
Storage Tips
Fridge: Store soup in an airtight container for up to 4 days. To reheat either microwave until warm or heat on the stovetop at a low simmer until warmed through.
Freezer: Place in an airtight container and store in the freezer for up to 2 months. To reheat, defrost in the microwave or on a low heat on the stovetop until warmed through.
Beef and Barley Soup
Equipment
Ingredients
- 1 Pound Beef Top Round Steak Cubed
- ½ Cup Flour
- 2 Tbsp Olive Oil
- ¼ Cup Yellow Onion Minced
- ¼ Cup Celery Sliced Thinly
- 16 Oz Beef Broth
- 2 Cups Water
- ⅓ Cup Barley
- 1 Cup Carrots Sliced
- Salt to taste
- Pepper to taste
- 2-3 Sprigs Fresh Parsley
- 2 Bay Leaves
- 2-3 Sprigs Fresh Thyme
Instructions
- Toss cubed beef in flour to lightly coat all sides. Heat a large dutch oven or pot on medium high. Add oil and when oil is heated add meat to brown on all sides. Once browned, remove meat and set aside.
- Add onion and celery to the same pot and cook until softened, about 5 minutes. Add broth and water to pan, stirring until all the browned bits at the bottom are loosened.
- Add barley and carrots to the pot and return beef as well. Season to taste with salt and pepper. Tie fresh herbs together with cooking twine and add to the pot.
- Bring to a simmer and cook for 25 minutes or until barley and carrots are cooked through. Remove herbs and enjoy!
Notes
Nutrition
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K says
Ca
Not wait to sample this!
Sharon says
This stew was exactly what this PNW girl needed!! And you are so right about browning the beef first. It is super necessary. Thanks!
Kay says
This is just we needed to cheer us up, being in lockdown and cold winter days, this is the best winter warmer 🙂
Great tip with tying the herbs together so much easier and less messy when you have to remove before serving!!
Thanks for sharing!
Cara says
Absolutely agree you can't skip the browning step! It added so much great flavor and I loved the texture of this thick, filling stew. Winter comfort food for sure!