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This cozy mix of beef and barley brings together bold flavors and wholesome ingredients. It’ll warm you up through cold days, turning any meal into a comforting hug you can taste.
This stew quickly became my Sunday winter go-to. I usually throw it together in the morning, then let it simmer away while we go for a brisk stroll in the chilly air.
Hearty Ingredients
- One big onion: sliced up to start a super tasty base
- 225 g round steak: diced up so it turns out tender and perfect with the barley
- Two carrots: chopped small for sweet flavor and a bit of color
- 227 g small white mushrooms: quartered for a deep, earthy kick and nice bite
- 45 ml olive oil: good quality, for browning and amping up taste
- 125 ml hulled barley: makes the soup nice and chewy and thickens it up
- One liter beef broth: homemade if you can for the best flavor
- 250 ml water: just to adjust how thick or thin you like it
- Two garlic cloves: minced for a flavor boost
- Salt and freshly cracked pepper: toss in just as you like
Easy Step-by-Step Directions
- Finish it off:
- See if the barley’s soft and the beef pulls apart. Add any salt or pepper you need and a splash of broth if you want it soupier.
- Simmer everything:
- Toss the meat (with the tasty juices) back in. Pour in broth and water. Let it come to a bubble, then turn it down, pop a lid on, and let it slowly cook for about an hour, stirring every now and then.
- Throw in veggies and barley:
- Add the carrots, barley, and garlic. Let those hang out together for a couple of minutes, stirring, just until the garlic gets nice and fragrant and the barley starts mixing up all the flavor.
- Start the flavor base:
- Don’t change pans—leave in the little brown bits from browning the beef. Sauté onions and mushrooms for about 10 minutes until they’re brown and there’s not much liquid left. Sprinkle with some salt and pepper as you go.
- Sear the meat:
- Brown the beef pieces in hot oil, turning so they color up all over, about 5 minutes. Use plenty of salt and pepper. Scoop them out so you don’t lose any juices.
Barley makes this dish extra special. That chewy, hearty bite is just unbeatable—nothing else gets quite the same comfort in the bowl. My Ukrainian grandma swore by barley for soups, and it always brings back those memories when I cook it up.
Storing and Getting Ahead
Pop this in an airtight container and it’ll be great in the fridge for up to four days. It thickens over time since the barley keeps soaking up broth, so just stir in some water or broth when reheating. Freezing? Use single-serve containers and stash for up to three months.
Switch-Ups and Swaps
If you don’t have round steak handy, stew beef or even lean ground beef works great. Skip the beef and double the mushrooms for a veggie version—just use veggie broth instead. You can totally mix in other veggies like parsnips, celery, or a bunch of kale toward the end. This soup rolls with anything.
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Perfect Sides
Dish this up with some crusty country bread rubbed with garlic for a solid meal. A quick green salad tossed with olive oil and a squeeze of lemon zips things up. Sprinkle on chopped parsley and shavings of parmesan right before digging in for that extra yum.
Frequently Asked Questions
- → How should I prep the barley for this soup?
No need to cook the barley ahead of time. Just add it straight to the pot with the broth and let it simmer with the rest of the ingredients.
- → Can I swap the beef for another meat?
Sure, you can use chicken or lamb instead for an equally delicious alternative.
- → What extra veggies go well in this soup?
You can toss in zucchini, leeks, or even turnips for added flavor and texture.
- → How do I adjust the soup’s thickness?
If it’s too thick, just add extra broth or water little by little. For a thicker soup, let it simmer longer to reduce the liquid.
- → Can I freeze this soup?
Yes, it freezes wonderfully. Make sure it cools down fully first, then store it in airtight containers for up to three months.