Pioneer Woman's Beef Barley Soup

Pioneer Woman's beef barley soup is a hearty mixture of tender beef, vegetables, and barley, that is perfect to make and serve on a cold day. It is a healthy soup that is delicious as part of the main meal with a green salad and some bread, or on its own for lunch.

Pioneer Woman's Beef Barley Soup Ingredients

• 2 tablespoons vegetable oil
• 2 to 3 pounds chuck roast
• 2 carrots, sliced into thin rounds
• 2 stalks of celery, thinly sliced
• 1 medium onion, finely chopped
• 3 garlic cloves, crushed
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• ¼ teaspoon ground thyme
• 7 cups low sodium beef broth
• 1 can diced tomatoes (14.5 ounces)
• 1 bay leaf
• ⅔ cup medium barley
• 1 can corn drained (14.5 ounces)

How to Make Pioneer Woman's Beef Barley Soup

1. Heat the vegetable oil in a large pot or Dutch oven set over medium heat. Sear the beef until golden.

2. Place the beef on a plate.

3. Add the carrots, celery, and onion and cook them for 4 to 5 minutes.

4. Add the garlic, parsley, oregano, and thyme, and cook, while stirring constantly, for 1 minute. 

5. Add the broth, diced tomatoes, bay leaf, and beef to the pot.

6. Slowly simmer the soup for 1 ½ hours or until the beef is fork-tender.

7. Add the barley and corn.

8. Cover with a lid and cook for about 30 minutes.

9. Continue simmering for 15 minutes without the lid.

10. Remove the beef from the pot and trim the gristle and fat from it.

11. Cut the beef into small or medium-sized pieces and add them back to the barley soup.

12. Serve hot with bread or favorite sides.

Recipe Tips

• 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.
• 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 flavor.
• 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.

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Pioneer Woman’s Beef Barley Soup

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 2 hours

Additional Time: 5 minutes

Total Time: 2 hours 20 minutes

Pioneer Woman’s beef barley soup is a hearty mixture of tender beef, vegetables, and barley, that is perfect to make and serve on a cold day. It is a healthy soup that is delicious as part of the main meal with a green salad and some bread, or on its own for lunch.

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Ingredients

• 2 tablespoons vegetable oil
• 2 to 3 pounds chuck roast
• 2 carrots, sliced into thin rounds
• 2 stalks of celery, thinly sliced
• 1 medium onion, finely chopped
• 3 garlic cloves, crushed
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• ¼ teaspoon ground thyme
• 7 cups low sodium beef broth
• 1 can diced tomatoes (14.5 ounces)
• 1 bay leaf
• ⅔ cup medium barley
• 1 can corn drained (14.5 ounces)

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven set over medium heat. Sear the beef until golden.
2. Place the beef on a plate.
3. Add the carrots, celery, and onion and cook them for 4 to 5 minutes.
4. Add the garlic, parsley, oregano, and thyme, and cook, while stirring constantly, for 1 minute. 
5. Add the broth, diced tomatoes, bay leaf, and beef to the pot.
6. Slowly simmer the soup for 1 ½ hours or until the beef is fork-tender.
7. Add the barley and corn.
8. Cover with a lid and cook for about 30 minutes.
9. Continue simmering for 15 minutes without the lid.
10. Remove the beef from the pot and trim the gristle and fat from it.
11. Cut the beef into small or medium-sized pieces and add them back to the barley soup.
12. Serve hot with bread or favorite sides.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 994Total Fat: 60gSaturated Fat: 23gTrans Fat: 3gUnsaturated Fat: 34gCholesterol: 282mgSodium: 1221mgCarbohydrates: 25gFiber: 5gSugar: 7gProtein: 91g

Should I Cook the Barley Before Adding it to the Soup?

Barley does not need to be cooked before it is added to the soup. However, you will have a better result if it has been soaked overnight in cold water. This is because the barley will be less likely to absorb the liquid in your soup so that it will be more like a soup than a stew.

Should I Thicken My Beef Barley Soup?

Beef barley soup doesn't need to be thickened because the barley in the soup absorbs the liquid, absorbing the soup on its own. However, if you would like to thicken your soup more, add 2 tablespoon of flour or cornstarch to a cup of beef broth and whisk until combined before adding it to the soup. Then, stir the soup until it thickens.

How to Reheat Beef Barley Soup

The most effective way to reheat beef barley soup is to simmer it on the stove as it will bring out the best flavor. Barley soup can still be reheated in the microwave or oven, though. To ensure you get the best results, follow these steps carefully.

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

How to Reheat Beef Barley Soup in the Microwave

To heat the beef barley soup in the microwave, heat it in a microwave-safe bowl for approximately 3 minutes or until heated through, stirring it every 60 seconds.

How Long Does Beef Barley Soup Last 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.

How Long Does Beef Barley Soup Last in the Freezer?

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.

What to Serve With Beef Barley Soup

Some good choices to serve with beef barley soup include bread, French toast, or biscuits, however, you can serve them with other dishes if you like. Other delicious foods such as cucumber salad, crackers, roasted vegetables, white rice, and pasta, are also delicious to serve with this soup. The fantastic thing about beef barley soup is that it can be a complete meal by itself and can be served with many sides.

Here are some of the most delicious dishes you can serve with beef barley soup:

• Barefoot Contessa's Chicken Divan
• Sweet Potato Casserole
• Pioneer Woman's Sausage Balls
• Ina Garten's Corn Pudding
• Ina Garten's Pork Chops
• Pioneer Woman's Goulash Recipe
• Barefoot Contessa's Tuna Casserole