Beef Barley
Hearty beef and barley stew with tender vegetables and rich flavors, perfect for comforting family dinners and cold evenings, offering a satisfying and nourishing meal.
Ingredients
Instructions
- In a Dutch oven, cook the stew beef in olive oil until no red shows.
- Add the chopped onion and cook for about 15 minutes.
- Add water, instant beef bouillon, and garlic powder; bring to a boil.
- Reduce heat and simmer on medium-low until the beef is tender.
- Add baby carrots, potatoes, and barley; continue simmering until vegetables and barley are cooked and tender.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine when cooking the beef. If you don't have barley, quinoa or rice can be good substitutes, though cooking times may vary. To enhance the dish, you can also throw in some herbs like thyme or bay leaf during simmering. Always taste and adjust seasoning as needed, especially if using low-sodium bouillon.
Serving Suggestions
This hearty beef barley soup pairs beautifully with crusty bread or a fresh garden salad for a complete meal. You can sprinkle fresh parsley on top for a pop of color and flavor. For a cozy night in, serve it alongside a slice of Broiled Ham Steak With Honey Mustard Sauce for an additional protein option, making it a comforting feast.
Storage & Reheating
Leftover beef barley soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stove over medium heat, adding a splash of water or broth if it thickens too much. It can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Barley contains roughly 1679 calories, with 36g protein, 254g carbohydrates, and 63g fat. It is an excellent source of vitamin A (217% of the Daily Value), dietary fiber (143% of the Daily Value), and protein (72% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 40g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can easily adapt this recipe for a slow cooker. Brown the beef and onions first, then transfer to the slow cooker with the other ingredients. Cook on low for 6-8 hours or until the beef is tender and the barley is cooked through.
What can I do if I don't have instant beef bouillon?
If you don’t have instant beef bouillon, you can use beef broth instead. Just replace the water and bouillon with an equal amount of beef broth. This will enhance the flavor of the soup and provide a richer base.
Is it possible to make this recipe gluten-free?
Yes, to make this recipe gluten-free, substitute the barley with gluten-free grains like brown rice or millet. Ensure that the bouillon you use is also gluten-free, as many brands contain gluten. Adjust cooking times as needed based on the grain used.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).