Description
This Best Beef Soup is a hearty and comforting meal featuring tender beef stew meat, fresh vegetables, and pearl barley simmered in flavorful beef broth with herbs and Worcestershire sauce. Perfect for a cozy family dinner, this soup combines rich umami flavors and wholesome ingredients into a satisfying classic.
Ingredients
Beef and Seasonings
- 1 tablespoon olive oil
- 1 pound beef stew meat
- ¾ teaspoon Kosher salt
- ½ teaspoon black pepper
Vegetables
- 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
Herbs and Flavorings
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- Chopped fresh parsley (for serving)
Liquids and Grains
- 6 cups low sodium beef broth (or low sodium chicken broth, plus more as needed)
- ¾ cup pearl barley, rinsed
Instructions
- Brown the Beef: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, add the stew beef cubes and season with kosher salt and black pepper. Cook the beef until browned on all sides, then remove it to a clean plate.
- Sauté the Vegetables: In the same pot, add the chopped onion, celery, carrots, and sliced mushrooms. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
- Add Aromatics and Tomato Paste: Stir in the minced garlic, dried thyme, and tomato paste. Cook while stirring for about 1 minute to develop the flavors.
- Return the Beef: Place the browned beef and any accumulated juices back into the pot with the vegetables.
- Add Broth and Seasonings: Pour in the beef broth, add the Worcestershire sauce and bay leaves. Stir everything together and bring to a simmer. Reduce the heat to low, cover the pot, and maintain a gentle simmer for 45 minutes.
- Cook with Barley: Stir in the rinsed pearl barley, cover the pot again, and continue simmering for 45 to 60 minutes more, until the barley and beef are tender.
- Finish and Serve: Remove and discard the bay leaves. If the soup has evaporated too much, add more broth to reach desired consistency. Warm over medium heat if necessary. Taste and adjust seasoning with additional salt and pepper as needed. Serve garnished with chopped fresh parsley.
Notes
- Use low sodium broth to control salt levels and adjust seasoning at the end.
- Beef stew meat is best for this soup as it becomes tender after slow simmering.
- Rinsing the pearl barley removes excess starch and prevents cloudiness in the soup.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes great for up to 3 months.
- For a thicker soup, reduce the simmering liquid slightly or add less broth initially.
- Substitute Worcestershire sauce with soy sauce for a different umami profile.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
