Pioneer Woman’s Beef Barley Soup

Winter is definitely in the air and with that comes soup cravings! I whipped up this delicious Beef barley soup recipe from The Pioneer Woman and it was the perfect meal to cozy up with on a chilly day. This soup is hearty, flavorful, and perfect for satisfying any hunger craving. Plus, it’s really easy to make so you’ll have plenty of time to enjoy it!

What is Barley And Where can I find it?

So what is barley, you ask? Barley is a deliciously versatile cereal grain with a taste that is nutty and a texture that is chewy and similar to spaghetti. You may mistake it for spaghetti if you didn’t know any better. It comes in a box that is roughly the same size as a pasta box and can be found in the soup section of most supermarkets. Like spaghetti in soup, it simmers and expands. Quick barley and Medium barley are the two varieties. Quick barley takes only twelve minutes to cook, whereas Medium barley takes roughly 45 minutes. When things go more slowly, I use the medium version.

Pioneer Woman’s Beef Barley Soup Recipe

This savory combination of beef and vegetables with the tasty twist of pearl barley is amazingly delicious, and everyone who has tried it has raved about it. One great thing about this soup is that you can use your favorite pre-cooked beef, so you don't have to spend extra time cooking before assembling the soup.

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Prep Time 15 mins

Cook Time 2 hrs 30 mins

Total Time 2 hrs 45 mins

Course Dinner

Cuisine American

Servings 8

Calories 352 kcal

Ingredients

  

• 2 tbsp Vegetable oil
• 3 lbs Chuck roast
• 2 Carrots sliced into thin rounds
• 2 Stalks celery sliced thin
• 1 Medium onion chopped fine
• 3 Cloves Garlic crushed
• 1 tbsp Dried parsley
• 1 tbsp Dried oregano
• 1/4 tsp Ground thyme
• 6 cups Low sodium beef broth
• 1 can Diced tomatoes (14.5 ounces)
• 1 Bay leaf
• 2/3 cup Medium Barley
• 1 can Corn drained (14.5 ounces)

Instructions

 

• Heat vegetable oil in a dutch oven or a large stockpot over medium heat. Add the meat, then sear. Transfer the meat to a dish.
• Cook the onion, carrot, and celery for 4-5 minutes after adding them. Stirring continuously, saute the garlic, parsley, oregano, and thyme for exactly one minute.
• Refill the saucepan with the meat, beef broth, tomatoes, bay leaf, and tomatoes. Reduce heat and cook the roast for 1 1/2 hours, or until it is tender to the fork
• Add the maize and barley, then shut the lid for 30 minutes. After 15 minutes of simmering, remove the cover.
• Remove roast from the pot and trim cutting the beef away from any gristle or fat. Cut or shred into bite-size chunks and return to the pot.

Notes

• Overcooking will result in the barley becoming mushy.
• It is best to use chuck roast as the meat will be more flavorful and tender.
• To brown the beef, sauté it in a little olive oil.
• While you don't have to peel the carrots, it is ideal to do so as they will look prettier.
• Use low sodium beef broth if you are on a low sodium diet.
• Adding plenty of freshly cracked pepper and a few pinches of Cajun seasoning will add a lot of spicy flavors.
• Allow the soup to cool to room temperature before storing it in the fridge or in the freezer.
• Use glass containers instead of plastic for storing.
• If you would like to make a beef barley stew, reduce the simmering time by 20 minutes after you add the beef and reduce the simmering time of the barley by 10 minutes covered and 5 minutes uncovered.

Keyword Pioneer Woman’s Beef Barley Soup

What to serve with Beef Barley Soup?

Although you may serve them with other foods if you’d like, bread, French toast, or biscuits are some great options to offer with beef barley soup. With this soup, you may also offer other wonderful meals like crackers, roasted vegetables, cucumber salad, white rice, and pasta. The amazing part about beef barley soup is that it can be a whole dinner on its own and is great with a variety of sides.

Storing and Freezing

In the fridge: Beef barley soup can be stored in the refrigerator for up to 5 days when properly stored. To do this, allow the soup to cool to room temperature. Then, pour the soup into airtight glass containers (avoiding plastic containers) and then place them in the fridge.

In the freeze: You can freeze beef barley soup for 2 to 3 months. The best way to freeze beef barley soup is by first letting it cool in an ice bath. Then, you can pour it into zip-top plastic freezer bags and lay them flat in the freezer.

How to reheat Beef Barley Soup

How to Reheat In Beef Barley Soup on the Stove

1. Pour the soup into a pot large enough to prevent it from boiling over.
2. Add extra beef broth if needed.
3. Heat, while stirring it once in a while, until warmed through to 165 F, or about 5 to 10 minutes

How to Reheat Beef Barley Soup in the Oven

1. Preheat the oven to 350 F.
2. Pour the leftover beef barley soup into an oven-safe bowl.
3. Reheat the soup for 20 to 25 minutes or until it reaches 165 F.
4. Serve hot