Description
This hearty Beef Barley Soup is a comforting one-pot meal perfect for chilly days. Tender beef stew meat simmered with pearl barley, vegetables, and flavorful herbs creates a rich, satisfying soup that’s both nutritious and delicious.
Ingredients
Scale
Beef and Broth
- 1 ½ pounds beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 8 cups beef broth
- 1 tablespoon Worcestershire sauce
Vegetables
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup frozen peas (optional)
Grains and Seasonings
- 1 cup pearl barley, rinsed
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and black pepper to taste
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, then transfer the browned beef to a plate to set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté them until softened, approximately 5 minutes, stirring occasionally to prevent sticking.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn it.
- Combine Ingredients: Return the browned beef to the pot. Add the tomato paste, dried thyme, dried oregano, bay leaves, Worcestershire sauce, beef broth, and rinsed pearl barley. Season with salt and black pepper to taste.
- Simmer the Soup: Bring the soup to a boil. Once boiling, reduce heat to low and simmer uncovered for 1 hour to 1 hour 15 minutes, or until the beef is tender and the barley is cooked through.
- Add Peas: If using, add the frozen peas during the last 10 minutes of cooking to heat through without overcooking.
- Finish and Serve: Remove bay leaves before serving. Garnish with freshly chopped parsley for added color and freshness.
Notes
- For a thicker soup, continue simmering uncovered for the last 15 minutes to reduce the liquid.
- You can substitute quick-cooking barley to shorten the cook time accordingly.
- Leftovers keep well and often develop deeper flavors when reheated the next day.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
