Hearty Beef and Barley Soup

Browning beef cubes creates fond on the pot bottom – those crusty bits dissolve into pure flavor. Pearl barley needs the full hour to get tender, don’t rush it.

June Arthurs
September 12, 2025
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Ingredients

  • 1 tbsp canola oil
  • 3/4 lb beef top round steak, cut into 1/2-inch cubes
  • 4 cups beef broth
  • 1 cup water
  • 1/3 cup medium pearl barley
  • 1.5 tsp Diamond Crystal kosher salt
  • 1/8 tsp pepper
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 3 tbsp minced fresh parsley
  • 1 cup frozen peas

Brown the Beef and Simmer

In a large saucepan, get the oil hot over medium heat. Brown the beef on all sides. Drain off any excess liquid.

Stir in the broth, water, barley, salt, and pepper. Bring it to a boil.

Reduce the heat to low.

Cover the pot and let it simmer for one hour.

Add the Vegetables

Add the carrots, celery, onion, and parsley. Cover and let it simmer until the meat and vegetables are tender; this will take ~30-40 minutes.

Stir in the peas and cook until they’re heated through.

Hearty Beef and Barley Soup

Browning beef cubes creates fond on the pot bottom – those crusty bits dissolve into pure flavor. Pearl barley needs the full hour to get tender, don’t rush it.
prep time20 minutes
cook time10 minutes
resting or cooling time3 hours
total time3 hours 30 minutes
Print Recipe

Ingredients

Ingredients (~36 cookies)

  • 3/4 cup butter, softened
  • 1 package instant lemon pudding mix, 3.4 oz
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 3 tablespoons milk
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar
  • 3 to 6 teaspoons fresh lemon juice

Instructions

  • Cream butter, pudding mix, and sugar until light and fluffy.
  • Add egg and milk, mix until incorporated.
  • Whisk flour, baking powder, and salt separately.
  • Gradually add flour mixture to wet ingredients.
  • Divide dough in half and roll into 6-inch logs.
  • Wrap logs in parchment and refrigerate 3 hours.
  • Preheat oven to 375F.
  • Slice chilled logs into 1/2-inch rounds.
  • Bake 8-10 minutes until edges are golden.
  • Cool on pan 2 minutes, then transfer to wire rack.
  • Whisk powdered sugar and lemon juice for glaze.
  • Drizzle glaze over cooled cookies.
  • Let icing set 15 minutes before serving.

Notes

Logs must be chilled to slice cleanly. Cookies will continue cooking on hot pan.