Description
This Hearty Beef and Barley Soup is a comforting and satisfying meal perfect for chilly days. Tender beef, hearty barley, and flavorful vegetables simmered in a savory broth make this soup a family favorite.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound beef stew meat (cut into bite-sized pieces)
- Salt and pepper to taste
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 tablespoon tomato paste
- 8 cups beef broth
- ½ cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 cup sliced mushrooms (optional)
- Chopped fresh parsley for garnish
Instructions
- Heat the Olive Oil: In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Sear the Beef: Season the beef with salt and pepper, then sear it in batches until browned on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, sauté the onion, garlic, carrots, and celery until softened, about 5–7 minutes. Stir in the tomato paste and cook for 1 minute.
- Add Remaining Ingredients: Return the beef to the pot and add the beef broth, pearl barley, thyme, oregano, bay leaf, Worcestershire sauce, and mushrooms if using.
- Simmer: Bring to a boil, then reduce heat to low and simmer uncovered for 45–55 minutes, or until the beef is tender and barley is cooked through.
- Finish and Serve: Remove bay leaf before serving. Garnish with chopped parsley.
Notes
- This soup thickens as it sits—add extra broth or water when reheating.
- It freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 330
- Sugar: 5g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
