Description
Hearty and comforting Beef Barley Soup made with tender beef stew meat, fresh vegetables, pearl barley, and aromatic herbs simmered to perfection in a rich beef broth. Perfect for a nutritious and filling meal that is easy to prepare and packed with wholesome flavors.
Ingredients
Scale
Meat
- 1 pound beef stew meat
Vegetables & Aromatics
- 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
- chopped fresh parsley, for serving
Herbs & Seasonings
- ¾ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
Other
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 6 cups low sodium beef broth (or low sodium chicken broth)
- ¾ cup pearl barley, rinsed
Instructions
- Brown the Beef: In a large Dutch oven, heat olive oil over medium-high heat. Add beef stew meat seasoned with salt and pepper; brown on all sides, then remove and set aside.
- Sauté Vegetables: In the same pot, sauté chopped onion, celery, carrots, and sliced mushrooms until softened, about 5–6 minutes, stirring occasionally.
- Add Aromatics and Tomato Paste: Stir in minced garlic, dried thyme, and tomato paste; cook for 1 minute to release the flavors.
- Combine Ingredients: Return the browned beef along with any juices to the pot. Pour in the broth and add bay leaves; stir well to combine.
- Simmer the Soup: Bring to a simmer, reduce heat to low, cover the pot, and cook for 45 minutes to tenderize the beef.
- Add Barley and Continue Cooking: Add the rinsed pearl barley to the pot; cover again and simmer for an additional 45–60 minutes until the barley is tender and beef is fully cooked.
- Finish and Serve: Remove the bay leaves before serving, adjust seasoning with salt and pepper if needed, and garnish with fresh chopped parsley.
Notes
- Rinsing the pearl barley before adding it helps remove any dust or debris and improves texture.
- You can substitute low sodium chicken broth if beef broth is not available.
- For a thicker soup, let it simmer uncovered for the last 10-15 minutes to reduce the liquid slightly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Adjust salt levels based on the sodium content of the broth used.
