The Best Beef and Barley Soup

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.

Jump to:

• Do you have to Brown Meat?
• What is the difference between a soup and stew?
• What is Barley?
• Tips for making Beef and Barley Soup
• Ingredients Needed
• Equipment Needed
• Storage Tips
• Beef and Barley Soup
• About Michelle

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

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.

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