{"id":40023,"date":"2023-10-10T09:17:30","date_gmt":"2023-10-10T14:17:30","guid":{"rendered":"https:\/\/thewoodenskillet.com\/?p=40023"},"modified":"2025-11-13T10:15:58","modified_gmt":"2025-11-13T16:15:58","slug":"beef-and-barley-soup","status":"publish","type":"post","link":"https:\/\/thewoodenskillet.com\/beef-and-barley-soup\/","title":{"rendered":"Beef and Barley Soup"},"content":{"rendered":"\n

Discover the ultimate comfort food with our Beef and Barley Soup <\/strong>recipe. Packed with flavor and featuring succulent beef, fresh vegetables, and aromatic thyme, this delicious soup is your ticket to cozy winter evenings.<\/p>\n\n\n\n

\"Beef<\/figure>\n\n\n\n

The Best Beef and Barley Soup<\/strong><\/h2>\n\n\n\n

Craving a comforting winter meal? Look no further! Our Beef and Barley Soup, enriched with hearty nutrients from soup bones, crisp veggies, and protein packed meat, is the perfect choice to satisfy your cold-weather cravings. This soup freezes beautifully, so if you already know that this is going to be a hit, make a double batch to be used for busy weeknight meals or your next soup swap! <\/a><\/p>\n\n\n\n

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Looking for More Soup Recipes?<\/strong><\/h2>\n\n\n\n

If you love them as much as we do, you definitely need to try our Italian Wedding Soup<\/a>!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

What You Will Need<\/strong><\/h2>\n\n\n\n
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  • round steak <\/strong>– chuck roast will also work as beef stew meat in this recipe.<\/li>\n\n\n\n
  • kosher salt & ground black pepper <\/strong> – A little bit goes a long way to enhance flavors. <\/li>\n\n\n\n
  • butter <\/strong>– Just a bit to help cook down your veggies. <\/li>\n\n\n\n
  • fresh garlic & yellow onion<\/strong> – add a rich, aromatic depth and complementing the savory flavors.<\/li>\n\n\n\n
  • celery and carrots <\/strong>– hearty vegetables that contribute a natural sweetness and a delightful crunch.<\/li>\n\n\n\n
  • beef broth<\/strong> – just pick-up your favorite store-bought variety at the local grocery store.<\/li>\n\n\n\n
  • Better Than Bouillon<\/strong> Beef Soup Base <\/strong>– Our favorite way to quickly intensify the beefy flavor in this soup. <\/li>\n\n\n\n
  • tomato paste <\/strong>– Adds the perfect amount of acidity.<\/li>\n\n\n\n
  • soy sauce<\/strong> – adds a savory, umami depth, and a touch of saltiness.<\/li>\n\n\n\n
  • worcestershire – <\/strong>complex flavor profile characterized by savory, umami richness, with hints of sweetness, tanginess, and a subtle earthy undertone. <\/li>\n\n\n\n
  • soup bones<\/strong> – An essential ingredient that releases flavorful marrow and collagen during cooking, enriching the broth with depth and a luxurious mouthfeel.<\/li>\n\n\n\n
  • bay leaves<\/strong> – Infuses a subtle herbal aroma.<\/li>\n\n\n\n
  • sprigs fresh thyme<\/strong> – A complex flavored herb that has earthy, slightly minty, and mildly lemony notes.<\/li>\n\n\n\n
  • pearled barley <\/strong>– a type of barley grain that has had its outer husk removed, making it more polished and quicker to cook, often used in soups and stews.<\/li>\n\n\n\n
  • for serving<\/strong> – crusty sourdough bread + butter (reg or dairy-free).<\/li>\n<\/ul>\n\n\n\n
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    How To Make Beef and Barley Soup<\/strong><\/h2>\n\n\n\n

    Start by chopping up your veggies on a clean cutting board and then set them aside.<\/p>\n<\/div><\/div>\n\n\n\n

    \"Chopped<\/figure>\n\n\n\n
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    Next, use a sharp knife and cutting board to cut the beef into 1-inch pieces and season them with salt and pepper.<\/p>\n<\/div><\/div>\n\n\n\n

    \"Side<\/figure>\n\n\n\n
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    Why are Soup Bones Important in Beef & Barley Soup?<\/strong><\/h2>\n\n\n\n

    Beef bones are crucial in beef and barley soup as they provide essential marrow and collagen, enriching the soup’s flavor, creating a hearty broth. These bones infuse the soup with essential nutrients and a savory quality that elevates the taste and texture of the dish. You can find these at the butcher counter or sometimes in the frozen meat section of your grocery store.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

    \"5<\/figure>\n\n\n\n
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    Next, heat a large pot over medium-high heat, add 2 tablespoons of butter to melt, ensuring the pan is well-coated.  Place the seasoned chunks of meat into the dutch oven. In batches, sear the beef pieces on all sides, aiming for a nice sear without fully cooking them; add more butter as needed to prevent the pan from drying out, then set the seared beef aside on a plate.<\/p>\n<\/div><\/div>\n\n\n\n

    \"Two<\/figure>\n\n\n\n
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    To deglaze the pan, add a splash of beef broth and scrape off any stuck brown bits from the bottom of the pot. Then melt the remaining tablespoon of butter, add minced garlic and sauté for about 1 minute. Now add the onion, carrots, and celery, stir to combine, and let cook for 3-5 minutes until the onion starts to soften.<\/p>\n<\/div><\/div>\n\n\n\n

    \"Two<\/figure>\n\n\n\n
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    Now add beef broth, Beef Better than Bouillon, tomato paste, soy sauce, and Worcestershire sauce to the pot. Stir everything together well, then add beef bones, a bay leaf, and fresh thyme. Return the seared beef along with any accumulated juices to the pot, cover, and let it simmer for at least 25-30 minutes, or up to 60 minutes for optimal flavor.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

    \"Two<\/figure>\n\n\n\n
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    Lastly, add the pearl barley and simmer uncovered for 20-30 minutes until it’s firm but tender.<\/p>\n<\/div><\/div>\n\n\n\n

    \"Barley<\/figure>\n\n\n\n