Ina Garten Beef and Barley Soup Recipe

Ina Garten Beef and Barley Soup Recipe is hearty, warm and full of flavor. It is perfect for cold days or family dinners. Many people love Ina Garten Beef and Barley Soup Recipe because it is comforting and filling.

The tender beef, soft vegetables and chewy barley make each bite satisfying. If you want to learn How to make Ina Garten Beef and Barley Soup, this guide will help you step by step. The Ingredients for Ina Garten Beef and Barley Soup are simple and easy to find.

My Experience With This Recipe

I made this soup on a chilly evening, and it was a hit. The beef was tender and juicy. The barley absorbed the flavors perfectly.

The vegetables were soft but not mushy. I loved the aroma while it cooked. It felt like a warm hug in a bowl.

My family asked for seconds. This soup is now my favorite for cozy dinners. It is easy to make and freezes well.

Recipe Card info

• Recipe Name: Ina Garten Beef and Barley Soup
• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Course: Soup
• Cuisine: American
• Calories: 350 kcal per serving

Equipment List

• Large Dutch oven or heavy pot
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups
• Measuring spoons
• Ladle
• Bowls for serving

Ingredients You Need for Ina Garten Beef and Barley Soup

• 1½ pounds stewing beef, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 celery stalks, chopped
• 2 carrots, peeled and chopped
• 3 garlic cloves, minced
• 8 cups beef broth
• 1 cup pearl barley
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup frozen peas (optional)
• Fresh parsley, chopped for garnish

Instructions

1. Brown the Beef

Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside to retain juices.

2. Sauté the Vegetables

Add chopped onion, celery and carrots to the pot. Cook for 5–6 minutes until softened. Add minced garlic and sauté for another minute until fragrant.

3. Add Broth and Herbs

Return beef to the pot. Pour in beef broth. Add thyme, rosemary, bay leaf, salt and pepper. Stir to combine all ingredients evenly.

4. Simmer the Soup

Bring soup to a boil. Reduce heat to low. Cover and simmer for 1 hour until beef is tender and flavors are well blended.

5. Add Barley

Stir in pearl barley. Continue simmering for 25–30 minutes until barley is tender but chewy. Stir occasionally to prevent sticking.

6. Add Peas

If using, add frozen peas during the last 5 minutes of cooking. Stir gently and cook until peas are heated through.

7. Taste and Adjust Seasoning

Check seasoning before serving. Add extra salt or pepper if needed. Remove bay leaf. Give the soup one final stir.

8. Serve the Soup

Ladle the soup into bowls. Sprinkle with chopped fresh parsley. Serve hot with crusty bread or crackers on the side.

Recipe Tips

• Brown the beef well for richer flavor.
• Use pearl barley for best texture.
• Add vegetables you like, such as potatoes or parsnips.
• Simmer slowly for tender beef and flavorful broth.
• Freeze leftovers in portions for quick meals later.

Nutrition Information

Nutrient	Amount per Serving
Calories	350 kcal
Protein	28 g
Carbohydrates	30 g
Fat	12 g
Fiber	5 g
Sodium	720 mg

Serving Suggestions

Ina Garten Beef and Barley Soup Recipe is perfect for cozy dinners. Serve it with warm bread or a simple green salad. A sprinkle of fresh parsley adds color and flavor.

You can also add grated Parmesan cheese for extra richness. This soup is satisfying, healthy and filling for the whole family. It is ideal for cold weather or whenever you need comfort food.

Best Sides To Serve With

Serve with crusty bread, garlic bread or soft dinner rolls. A fresh green salad or roasted vegetables complements the soup.

Mashed potatoes or a baked potato can also be a hearty side. Cheese sticks or simple crackers are nice for casual meals.

Storage and Reheating Tips

Store soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat.

Freeze in portions for up to 2 months. Add extra broth when reheating if needed. Stir occasionally to prevent sticking and keep texture.

FAQs about Ina Garten Beef and Barley Soup

1. Can I use a different cut of beef?

Yes, chuck roast or stew meat works well. Cut into 1-inch cubes. Ensure meat is tender before adding barley.

2. Can I make this soup in a slow cooker?

Yes, brown the beef first. Add vegetables, broth and barley to slow cooker. Cook on low for 6–8 hours.

3. Can I add more vegetables?

Absolutely. Potatoes, parsnips or green beans can be added. Chop them into bite-size pieces and add during simmering.

4. How do I make it gluten-free?

Use gluten-free barley or substitute with quinoa. The soup will still be hearty and flavorful without traditional barley.

5. Can I prepare it ahead of time?

Yes, make the soup a day ahead. Flavors improve after sitting overnight in the fridge. Reheat gently before serving.

Conclusion

Ina Garten Beef and Barley Soup Recipe is hearty, flavorful and easy to make at home. It is perfect for family dinners, cold days or meal prep.

Now you know How to make Ina Garten Beef and Barley Soup step by step. The Ingredients for Ina Garten Beef and Barley Soup are simple and easy to find.

Try this classic, comforting soup today and enjoy a warm, nourishing meal everyone will love.