Description
This Best Beef Barley Soup is a hearty and comforting one-pot meal featuring tender beef stew meat, wholesome pearl barley, and a medley of vegetables simmered together in a flavorful beef broth. It’s perfect for chilly days and provides a nutritious and satisfying bowl with rich savory notes and a fresh parsley finish.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat
- ¾ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, chopped into ½-inch pieces
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 6 cups low sodium beef broth (or low sodium chicken broth, plus more as needed)
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- ¾ cup pearl barley, rinsed
For Serving
- Chopped fresh parsley
Instructions
- Brown the Beef: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, add the beef stew meat and sprinkle with salt and pepper. Cook the beef until browned on all sides. Remove the beef and set aside on a clean plate.
- Sauté Vegetables: Add the chopped onion, celery, carrots, and sliced mushrooms to the pot. Cook the vegetables, stirring occasionally, until they begin to soften, about 5-6 minutes.
- Add Aromatics and Tomato Paste: Stir in the minced garlic, dried thyme, and tomato paste. Cook while stirring for 1 minute to develop flavor.
- Combine Beef with Vegetables: Return the browned beef along with any accumulated juices back into the pot with the vegetables.
- Add Broth and Seasonings; Simmer: Pour in the beef broth, Worcestershire sauce, and add the bay leaves. Stir everything together and bring the soup to a simmer. Reduce heat to low to maintain a gentle simmer, cover the pot, and cook for 45 minutes.
- Add Barley and Continue Simmering: Stir in the rinsed pearl barley. Cover and simmer the soup for an additional 45-60 minutes, or until both the barley and beef are tender.
- Finish and Serve: Remove and discard the bay leaves. If the soup has thickened too much, stir in additional broth to reach desired consistency. Warm over medium heat if needed. Taste and adjust seasoning with salt and pepper as desired. Serve garnished with chopped fresh parsley.
Notes
- Use low sodium broth to control salt levels and adjust seasoning at the end.
- Rinsing pearl barley helps remove excess starch and prevents the soup from becoming too thick.
- For a richer flavor, sear the beef in smaller batches to avoid overcrowding the pan.
- Leftovers keep well refrigerated for up to 4 days and often taste better the next day as flavors meld.
- Can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
