Description
This Hearty Beef and Barley Soup is a comforting and satisfying meal perfect for chilly days. Tender beef, wholesome barley, and flavorful vegetables come together in a rich and flavorful broth that will warm you from the inside out.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 pound beef stew meat (cut into small chunks)
- Salt and pepper to taste
- 1 medium onion (diced)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon tomato paste
- 6 cups beef broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 bay leaf
- 2/3 cup pearl barley (rinsed)
- 1 tablespoon Worcestershire sauce
- 1 cup sliced mushrooms (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat the Pot: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season beef with salt and pepper, then brown it in batches until well seared on all sides. Remove beef and set aside.
- Cook Vegetables: In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and tomato paste and cook for 1 minute more. Return beef to the pot.
- Add Broth and Barley: Add beef broth, water, thyme, bay leaf, and barley. Bring to a boil, then reduce heat to low and simmer covered for 45–55 minutes, or until the beef is tender and barley is cooked.
- Finish the Soup: Stir in Worcestershire sauce and mushrooms if using. Remove bay leaf and adjust seasoning with salt and pepper. Serve hot, garnished with parsley if desired.
Notes
- This soup can be made ahead and tastes even better the next day.
- If using quick-cooking barley, reduce simmer time by 15–20 minutes.
- Freeze in individual portions for easy meals.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
