Description
A comforting and hearty beef and barley soup recipe that is perfect for chilly days. This soup is packed with tender beef, wholesome barley, and flavorful vegetables in a rich broth.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 ½ pounds beef stew meat cut into ½-inch cubes
- Salt and pepper to taste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups beef broth
- 1 (14.5 oz) can diced tomatoes with juice
- 2 teaspoons dried thyme
- 1 bay leaf
- 3/4 cup pearl barley
- 1 tablespoon Worcestershire sauce
- 1 cup chopped mushrooms (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper, then brown on all sides. Set aside.
- Cook Vegetables: In the same pot, cook onion, carrots, and celery until softened. Add garlic and cook briefly.
- Add Ingredients: Return beef to the pot, add tomatoes, beef broth, thyme, bay leaf, Worcestershire sauce, and mushrooms. Bring to a boil.
- Simmer: Stir in barley, cover, and simmer for 45-55 minutes until beef is tender and barley is cooked through. Remove bay leaf, season, and garnish with parsley.
Notes
- This soup thickens when stored, so add extra broth or water when reheating.
- For enhanced flavor, brown beef in batches and deglaze the pot with broth or wine.
- Leftovers can be refrigerated for up to 4 days or frozen.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
