Beef barley soup, with its hearty chunks of tender beef, nutty barley, and a medley of vegetables, is the epitome of comfort food. This savory dish is perfect for chilly evenings when you’re looking for something both filling and nutritious. If you’ve ever flipped through Ina Garten’s cookbooks or watched her whip up something simple yet flavorful on Barefoot Contessa, you’ll know she’s a master at creating recipes that feel elevated but don’t demand hours in the kitchen.
In this post, we’re going to break down Ina Garten’s famous Beef Barley Soup recipe. We’ll walk you through the ingredients, the easy-to-follow steps, and dive deep into some ingredient insights and variations so that you can make this dish your own. Whether you’re new to cooking or a seasoned chef, this recipe is the perfect balance of simplicity and sophistication, and you’ll soon find yourself making it over and over again.
Beef Barley Soup Ina Garten Recipe
Ina Garten’s Beef Barley Soup is one of those meals that hits the sweet spot between casual weeknight dinners and special occasion comfort food. It’s rich, flavorful, and surprisingly easy to make. The dish comes together in one pot, allowing you to focus on other things while the ingredients meld together into a deliciously satisfying soup. If you love dishes that are hearty, soul-soothing, and packed with depth, this recipe is an absolute must-try.
Ingredients Needed
For this recipe, the ingredients are simple but offer a ton of flavor once they come together. Here’s what you’ll need:
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Beef Chuck Or Stew Meat (about 2 Lbs)
- This cut of meat is perfect because it becomes super tender as it simmers. The marbling of fat helps give the broth a rich flavor.
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Olive Oil (2 Tbsp)
- To sear the beef and start the flavor-building process. The oil ensures that the beef gets that beautiful caramelized color on the outside.
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Yellow Onion (1 Large, Diced)
- A classic flavor base for soups, onions lend a sweetness and depth to the broth as they soften.
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Carrots (2 Medium, Diced)
- Carrots add a touch of natural sweetness and a nice texture contrast to the meat.
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Celery (2 Stalks, Diced)
- A key vegetable in the mirepoix (the trio of onion, carrot, and celery) that adds earthiness and crunch.
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Garlic (4 Cloves, Minced)
- Garlic is the secret weapon for making the soup fragrant and bold.
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Tomato Paste (2 Tbsp)
- Adds umami richness and a slight acidity to balance the flavors.
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Beef Broth (6 Cups)
- Beef broth is the soul of this soup, providing a deep, savory foundation for all the other flavors.
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Barley (1 Cup, Rinsed)
- Barley is the perfect grain for this soup. It cooks up soft and plump, absorbing the flavors of the broth while adding a nice chewy texture.
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Fresh Thyme (1 Tbsp)
- Fresh thyme brings a woody, aromatic note that pairs perfectly with beef.
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Bay Leaves (2)
- Bay leaves add a subtle layer of flavor that’s hard to pinpoint but elevates the whole dish.
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Salt And Pepper (to Taste)
- Always essential in bringing out the true flavors of the soup.
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Fresh Parsley (for Garnish)
- A sprinkle of parsley adds color and freshness when serving.
Cooking Instructions
Making Ina Garten’s Beef Barley Soup is a straightforward process that requires minimal prep work but results in a big payoff. Here’s how you do it:
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Sear The Beef
- Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the beef, working in batches if necessary to avoid overcrowding. Sear the beef until it’s browned on all sides (about 5-7 minutes). This step is key because it develops the deep, savory flavors that will permeate the soup. Remove the beef from the pot and set it aside.
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Sauté The Vegetables
- In the same pot, add a little more oil if needed and toss in the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent (about 5-7 minutes). Add the garlic and cook for an additional minute until fragrant.
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Add Tomato Paste
- Stir in the tomato paste and cook for another 2 minutes. This will caramelize the paste slightly and intensify its flavor.
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Combine Everything
- Return the seared beef to the pot along with any juices. Add the beef broth, barley, thyme, and bay leaves. Stir to combine. Bring the mixture to a simmer.
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Simmer The Soup
- Lower the heat and cover the pot. Let the soup simmer gently for 1.5-2 hours, or until the beef is tender and the barley has cooked through. Stir occasionally to make sure nothing sticks to the bottom.
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Final Seasoning
- Once the soup is ready, remove the bay leaves and check the seasoning. Add salt and pepper to taste. If you like, you can add a splash of vinegar or a squeeze of lemon juice to brighten up the flavors.
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Serve And Garnish
- Ladle the soup into bowls and sprinkle with fresh parsley before serving.
Ingredient Insights
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Barley
- Barley is a whole grain that’s packed with fiber, making it a great addition to soups for added texture and nutritional value. It’s hearty without being heavy and soaks up all the savory flavors from the beef and broth.
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Beef Chuck
- Beef chuck is ideal for slow-cooking soups and stews because of its higher fat content. The slow simmer helps break down the connective tissues, making the meat melt-in-your-mouth tender. It’s a budget-friendly cut of beef that’s perfect for long-simmered dishes like this.
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Tomato Paste
- A small amount of tomato paste goes a long way in boosting the umami in this soup. It’s a concentrated form of tomatoes that brings depth and a subtle sweetness to the broth.
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Fresh Thyme
- Fresh thyme infuses the broth with an earthy, aromatic flavor that really elevates the richness of the beef. Dried thyme works too, but fresh thyme has a brighter, more potent taste.
Expert Tips
- Sear the Beef Well: Don’t rush the searing step. The caramelization of the meat is essential for developing deep flavors. Let the beef sit in the pot for a few minutes before turning it to get that nice brown crust.
- Cook Low and Slow: The key to this soup is the long, slow simmer. Don’t try to rush it-this gives the flavors time to meld and the beef to become wonderfully tender.
- Customize Your Vegetables: Feel free to swap or add any vegetables to your liking. For example, you could throw in some parsnips for a sweeter, more earthy flavor or add mushrooms for an additional layer of umami.
- Storing and Freezing: This soup stores well in the fridge for up to 4 days and gets even better the next day as the flavors continue to meld. You can also freeze it for up to 3 months, but remember to leave out the parsley garnish until serving.
Recipe Variations
- Add Potatoes: For an even heartier soup, add diced potatoes. They absorb the broth’s flavor and give the soup a creamy texture once they cook down.
- Use Ground Beef: If you prefer ground beef over chunks, swap out the stew meat for lean ground beef. Brown it with the vegetables for a quicker, but still delicious, version.
- Herb Variations: You can experiment with other herbs, such as rosemary or oregano, to change up the flavor profile of the soup. A bit of rosemary adds a piney, earthy touch that complements the beef beautifully.
- Add Greens: Spinach or kale can be stirred in at the end of cooking for an extra boost of nutrients. The greens will wilt down into the soup, adding both color and a slight bitterness that contrasts well with the rich beef flavor.
Final Words
Ina Garten’s Beef Barley Soup is a timeless classic that can easily become a staple in your recipe rotation. With minimal effort, you can create a dish that is hearty, flavorful, and perfect for feeding a crowd. It’s the kind of soup that’s even better the next day, making it a great option for meal prep or leftovers. The combination of tender beef, chewy barley, and savory broth is sure to leave you and your family coming back for more.