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Beef Barley Soup

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Beef Barley Soup is a hearty, comforting dish featuring tender chunks of beef, nutritious barley, and a mix of flavorful vegetables simmered in a savory broth. This classic soup is perfect for chilly days and makes a delicious, filling meal.

Ingredients

Scale
  • 1 1/2 lbs (680g) beef stew meat, cut into bite-sized pieces
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 large onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 4 garlic cloves, minced
  • 1 tbsp tomato paste
  • 8 cups (1.9L) beef broth (low-sodium)
  • 1 cup (200g) pearl barley
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tbsp Worcestershire sauce
  • 1/4 cup (15g) chopped fresh parsley (for garnish)

Instructions

  • Brown the Beef:

    • In a large pot or Dutch oven, heat 1 tbsp of olive oil over medium-high heat.
    • Season the beef with salt and black pepper. Add half of the beef to the pot and brown on all sides, about 5-7 minutes. Remove the browned beef and set aside. Repeat with the remaining beef, adding more oil if needed.

  • Cook the Vegetables:

    • In the same pot, add the remaining 1 tbsp of olive oil.
    • Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
    • Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes.

  • Add Broth and Barley:

    • Return the browned beef to the pot. Add the beef broth, pearl barley, bay leaves, thyme, rosemary, diced tomatoes (with juice), and Worcestershire sauce. Stir to combine.

  • Simmer the Soup:

    • Bring the soup to a boil, then reduce the heat to low.
    • Cover and simmer for 1-1.5 hours, or until the beef is tender and the barley is cooked.

  • Serve:

    • Remove the bay leaves and adjust seasoning with additional salt and pepper, if needed.
    • Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.

Notes

 

  • Add vegetables: You can add peas, corn, or green beans during the last 15 minutes of cooking.
  • Make it thicker: Let the soup simmer uncovered for an extra 10-15 minutes to reduce the liquid and thicken.
  • Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Find it online: https://recipe.ukfinda.com/beef-barley-soup/