When snow is falling outside, this beef and barley soup is the sort of meal that feels grounding and steady. It is built slowly, layer by layer, so each ingredient has time to soften, deepen, and contribute to the final bowl.
This extended method focuses on flavour development without adding complexity. Gentle browning, patient simmering, and small timing choices create a hearty beef soup that is rich, balanced, and deeply comforting, especially on cold winter days.
Recipe Information
Serves: 4 to 6
Preparation time: 25 minutes
Cooking time: 1 hour 45 minutes
Difficulty: Easy
Ingredients
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700 g stewing beef, cut into generous bite-sized pieces
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1½ tablespoons vegetable oil
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1 large onion, finely chopped
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2 carrots, diced
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2 celery sticks, diced
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1 small leek, finely sliced and well rinsed
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3 cloves garlic, finely chopped
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1 tablespoon plain flour
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1 tablespoon tomato purée
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1 teaspoon dried thyme
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1 bay leaf
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120 g pearl barley
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1.75 litres beef stock
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Salt and black pepper, to taste
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A small handful of fresh parsley, finely chopped
Step-by-Step Method
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Heat the oil in a large, heavy-based saucepan over medium heat. Add the beef in batches, spreading it out so the pieces are not crowded. Let the meat sit undisturbed for a minute before turning, allowing it to brown properly. Once well coloured, remove the beef to a plate.
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Lower the heat slightly and add the onion, carrot, celery, and leek to the same pan. Stir well, scraping up any browned bits from the base. Cook gently for 10 minutes, until the vegetables soften and the onion turns translucent.
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Add the garlic and cook for 30 seconds, just until fragrant. Sprinkle over the flour and stir thoroughly so it coats the vegetables and absorbs the cooking fat. This step helps give the soup a softly rounded body rather than thickness.
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Stir in the tomato purée, thyme, and bay leaf. Cook for 1 minute to mellow the tomato flavour, then return the beef and any resting juices to the pan.
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Pour in the beef stock gradually, stirring as you go to keep the soup smooth. Increase the heat and bring the liquid just to a gentle boil.
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Rinse the pearl barley under cold water, then stir it into the pot. Reduce the heat to low, partially cover, and allow the soup to simmer quietly for 1 hour.
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After 1 hour, stir the soup and check the texture. Continue simmering uncovered for a further 30 to 45 minutes, until the beef is very tender and the barley is plump and slightly creamy.
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Season carefully with salt and black pepper. Remove the bay leaf, then stir through the parsley just before serving.
Practical Tips
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Browning the beef properly at the start adds depth without needing extra ingredients. Take your time here.
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Pearl barley releases starch slowly, giving the soup a naturally comforting texture rather than heaviness.
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This hearty beef soup thickens as it stands. Add hot water or stock when reheating if needed.
Variations
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For a deeper winter flavour, add a small handful of diced swede or parsnip with the carrots.
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A splash of Worcestershire sauce at the end can add gentle savouriness, though it is optional.
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Leftover roast beef can be used, added during the final 30 minutes so it stays tender.
Serving Suggestions
Serve this warming winter soup piping hot with crusty bread, buttered rolls, or a simple oatcake. It is filling enough to be a complete meal on cold, snowy days.
Storage and Reheating
Allow the soup to cool completely before storing. Keep refrigerated for up to 3 days. Reheat gently on the hob, stirring well, and loosen with water or stock if required. This beef and barley soup freezes well for up to 3 months.
