Beef Barley Soup
A hearty and nourishing soup filled with tender beef, wholesome vegetables, and chewy barley, perfect for cold days.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 lb beef stew meat, cut into small cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 8 cups beef broth or stock
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 leaf bay leaf
- ¾ cup pearl barley, rinsed
- 1 cup diced potatoes (optional) for a heartier soup
- 1 cup frozen or fresh peas (optional)
- 2 tablespoons chopped parsley for garnish
Instructions
Preparation
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add the beef stew meat and brown thoroughly for about 4 to 5 minutes.
- Remove the beef from the pot and set it aside.
- In the same pot, add the diced onion, sliced carrots, and celery; sauté for about 5 minutes.
- Stir in minced garlic and tomato paste, cooking for an additional minute.
Cooking
- Deglaze the pot with a little beef broth, scraping up any browned bits.
- Return the browned beef to the pot, add remaining broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 45 minutes.
- Stir in rinsed pearl barley and diced potatoes; simmer uncovered for an additional 25 to 30 minutes.
Serving
- Remove the bay leaf, adjust seasoning, and add peas during the last 5 minutes of cooking.
- Garnish with parsley before serving.
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Notes
For best flavor, sauté the beef before adding. Letting the soup sit after cooking will enhance flavors. This recipe is versatile; feel free to add different vegetables or grains.