Description
Hearty and comforting Beef Barley Soup made with tender beef stew meat, fresh vegetables, pearl barley, and aromatic herbs simmered in a flavorful beef broth. This classic one-pot soup is perfect for a nourishing meal and easy to prepare on the stovetop.
Ingredients
Meat and Seasoning
- 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 sprinkle with salt and pepper. Cook until the beef is browned on all sides, then remove it to a clean plate.
- Sauté the Vegetables: Add the chopped onion, celery, carrots, and sliced mushrooms to the same pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Aromatics: Stir in the minced garlic, dried thyme, and tomato paste. Cook while stirring for about 1 minute to develop the flavors.
- Combine Beef and Juices: Return the browned beef along with any accumulated juices back into the pot with the vegetables and aromatics.
- Add Broth and Seasonings: Pour in the beef broth, add Worcestershire sauce and bay leaves. Stir well and bring the soup to a gentle simmer.
- Simmer the Soup: Reduce heat to low to maintain a low simmer. Cover the pot and cook for 45 minutes to tenderize the beef and meld flavors.
- Add Barley and Continue Cooking: Stir in the rinsed pearl barley, cover again, and simmer for an additional 45-60 minutes, until both barley and beef are tender.
- Final Adjustments: Remove and discard the bay leaves. If the soup is too thick, add more broth as needed. Warm over medium heat if needed, then taste and adjust seasonings with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- For a richer soup, use only beef broth instead of substituting chicken broth.
- Ensure to rinse barley well to remove any debris before adding to the soup.
- Leftovers store well and flavors improve after a day; keep refrigerated for up to 3 days or freeze for longer storage.
- To speed cooking, use quick-cooking barley but adjust simmer times accordingly.
- For a thicker soup, slightly reduce the broth; add more if it becomes too thick during cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
