Description
This hearty Beef Barley Soup is a comforting, nutritious meal perfect for chilly days. Tender beef cubes simmered with pearl barley, fresh vegetables, and aromatic herbs create a rich, flavorful broth. Easy to prepare on the stovetop, this soup delivers nourishing warmth and satisfying textures, ideal for family dinners or meal prep.
Ingredients
Scale
Meat
- 1 pound beef stew meat or chuck roast, cut into small cubes
Vegetables & Aromatics
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bay leaf
- Chopped fresh parsley for garnish (optional)
Herbs & Spices
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
Liquids & Others
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 6 cups beef broth
- 1/2 cup pearl barley
- 1 tablespoon Worcestershire sauce (optional)
Instructions
- Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and black pepper, then add to the pot. Sear the beef until browned on all sides, about 5 to 7 minutes. Remove the beef from the pot and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, sliced carrots, and celery. Cook for 4 to 5 minutes until the vegetables soften. Stir in the minced garlic, dried thyme, dried rosemary, and tomato paste. Cook for an additional 1 minute until fragrant.
- Add Liquids and Simmer: Return the seared beef to the pot. Pour in the beef broth and add the pearl barley, bay leaf, and Worcestershire sauce if using. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 45 to 60 minutes, or until the beef is tender and the barley is cooked through. Stir occasionally and add more broth or water if the soup becomes too thick.
- Finish and Serve: Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley if desired before serving hot.
Notes
- For a richer flavor, use a combination of beef broth and chicken broth.
- This soup can be made ahead of time and tastes even better the next day after flavors meld.
- Add extra vegetables like mushrooms or peas for more variety.
- Barley can be substituted with other whole grains like farro or brown rice if preferred.
