Pioneer Woman Beef and Barley Soup Recipe

This Pioneer Woman Beef and Barley Soup is like a warm hug you eat. It’s got tender chunks of beef, soft barley, veg that actually feels good for you — all swimming in this rich, brothy thing that makes your house smell like Sunday. It’s easy, budget-ish, and makes enough to freeze for the you-next-week who won’t feel like cooking.

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Ingredients Needed

• 1 tbsp olive oil – classic start.
• 1 onion, chopped – white, yellow, whatever’s on the counter.
• 1 clove garlic, minced – or two if you’re feeling spicy.
• 2 carrots, sliced – no need to peel unless they’re crusty.
• 1 rib celery, sliced – trust me, don’t skip it.
• 2 cups cooked beef – leftovers or rotisserie or whatever you’ve got.
• 6 cups reduced sodium beef broth – if it’s from a box, no shame.
• 1 can (14.5 oz) diced tomatoes – juice and all, don’t drain.
• ½ green bell pepper, diced – adds brightness.
• ⅔ cup pearl barley – rinse it unless the bag says not to.
• 1 tbsp Worcestershire sauce – adds chef’s kiss depth.
• ¼ tsp dried thyme – not fancy, just enough.
• 1 packet beef gravy mix – yes, we’re doing that.
• 1 bay leaf – just one. Always one.
• 2 tbsp red wine (optional) – or drink it while you stir, honestly.
• 2 tbsp fresh parsley (or 2 tsp dried) – for the end, makes it pretty.
• Salt and black pepper to taste

How To Make Pioneer Woman Beef and Barley Soup

Sauté the Aromatics:
Heat your olive oil in a big ol’ pot. Toss in the chopped onion and garlic. Let them go for a few minutes until they smell right and soften. Don’t walk away — garlic burns fast.

Add Veggies + Beef:
Toss in the carrots, celery, green bell pepper, and the beef. Stir it all up. It’ll look kinda messy and beige but trust the process.

Pour in the Good Stuff:
Add the broth, tomatoes (with juice!), Worcestershire, thyme, gravy mix, bay leaf, and wine if using. Stir. Smell. Smile.

Simmer Low + Slow:
Bring it to a boil, then drop to low. Cover. Let it do its thing for 40–50 minutes. Check now and then. Barley takes a bit, and it loves to soak up broth.

Final Bits:
Pull out the bay leaf (don’t forget or someone’ll get a surprise). Stir in parsley. Taste it. Needs salt? A bit more pepper? Go for it.

Serve:
Ladle it up. Maybe add a slice of buttered bread if you’re feeling luxurious.

Recipe Tips

• Use leftover beef: Shredded pot roast is chef’s kiss. But even steak scraps work.
• Worcestershire sauce = umami bomb. Don’t skip. Period.
• Barley needs time. If it’s chewy, it ain’t ready. Add more broth and keep going.
• Red wine’s a vibe. Adds depth, but optional if you’re not about that life.
• Don’t overthink it. This soup forgives you.

How To Store & Reheat Leftovers

Room Temp: Let it cool a bit before storing — don’t put boiling soup in the fridge.
Fridge: Airtight container. Lasts 3–4 days, easy.
Freezer: Yes. 3 months. Let it cool first. Freeze flat in bags if you’re organized (I’m not).
Reheat: Stovetop is best. Add broth if it got too thick. Microwave works too — just stir halfway.

Nutrition Facts (Per Serving, Est.)

• Calories: 115
• Sodium: 320mg
• Protein: 10g
• Fat: 4g
• Carbs: 14g
• Fibre: 3g
• Sugar: 3g

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