Description
This hearty Beef and Barley Soup combines tender chunks of beef stew meat with nutritious pearl barley and fresh vegetables in a rich beef broth. Perfect for warming up on a chilly day, this comforting homemade soup is easy to prepare on the stovetop and packed with protein and fiber.
Ingredients
Scale
Meat and Broth
- 1 1/2 pounds beef stew meat, cut into small cubes
- 6 cups beef broth
- 1 cup water
Vegetables and Aromatics
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 cup sliced mushrooms (optional)
Flavorings and Seasonings
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon tomato paste
- 2/3 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley for garnish (optional)
Instructions
- Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches for about 5 minutes each, then transfer to a plate.
- Sauté the vegetables: In the same pot, add diced onion, sliced carrots, and celery. Cook for 4 to 5 minutes until the vegetables soften.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- Combine ingredients: Return the browned beef to the pot. Add beef broth, water, rinsed pearl barley, dried thyme, bay leaf, Worcestershire sauce, and optional mushrooms.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer gently for 45 to 60 minutes, or until the beef is tender and the barley is fully cooked.
- Finish and serve: Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley before serving.
Notes
- This soup tastes even better the next day as the flavors meld together.
- If the soup thickens too much when reheating, simply add more broth or water to reach desired consistency.
- For a quicker version, use leftover cooked beef or pressure cook the soup for 25 minutes to reduce cooking time.
