Beef Barley Soup
A hearty and warming soup featuring tender beef, wholesome barley, and a mix of vegetables, perfect for cold evenings and family gatherings.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 lb beef stew meat, cut into small cubes About 450 g
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 8 cups beef broth or stock Or 2 L
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt Adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme Or 1 tablespoon fresh
- 1 leaf bay leaf
Grain & Vegetables
- ¾ cup pearl barley, rinsed
- 1 cup diced potatoes (optional) For a heartier soup
- 1 cup frozen or fresh peas (optional)
- 2 tablespoons chopped parsley For garnish
Instructions
Preparation
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add the beef cubes in batches to avoid overcrowding the pot. Sear the beef until well browned on all sides, about 4 to 5 minutes. Remove the beef from the pot and set aside.
- In the same pot, add diced onion, sliced carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften. Stir in minced garlic and tomato paste, and cook for about 1 minute until fragrant.
- Pour in a small splash of beef broth to deglaze the pot, scraping up any browned bits that are stuck.
Cooking
- Return the seared beef to the pot. Add the remaining beef broth along with Worcestershire sauce, dried thyme, bay leaf, salt, and pepper.
- Increase the heat to bring the mixture to a boil, then reduce to low heat. Cover and let it simmer for about 45 minutes.
- Stir in rinsed pearl barley and optional diced potatoes. Simmer uncovered for another 25 to 30 minutes, stirring occasionally until barley is tender.
- Remove the bay leaf from the pot. Taste the soup and adjust seasoning as needed. If using, stir in peas during the last 5 minutes of cooking.
- Before serving, sprinkle chopped parsley on top.
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Notes
Store any leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. You can add other vegetables like green beans or bell peppers for extra nutrients.