Beef Barley Soup Recipe
Ingredients:
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1 ½ lbs beef stew meat (chuck or round), cut into bite-size pieces
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1 tablespoon olive oil
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Salt and pepper, to taste
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1 medium onion, diced
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2–3 cloves garlic, minced
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3 carrots, sliced
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2 ribs celery, sliced
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6 cups beef broth (low sodium)
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1 cup water
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2 teaspoons Worcestershire sauce
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2 teaspoons dried thyme
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1 bay leaf
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3/4 cup pearl barley (rinsed)
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1 tablespoon tomato paste (optional, adds depth)
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1–2 teaspoons soy sauce (optional, for umami boost)
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Fresh parsley, chopped (for garnish)
Instructions:
1. Brown the Beef:
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In a large pot or Dutch oven, heat olive oil over medium-high heat.
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Season beef with salt and pepper, then sear in batches until browned on all sides. Set aside.
2. Sauté Veggies:
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In the same pot, add onion, carrots, and celery. Cook 4–5 minutes until softened.
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Stir in garlic and tomato paste (if using) and cook another 1–2 minutes.
3. Simmer:
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Return beef to the pot. Add broth, water, Worcestershire, thyme, bay leaf, and barley.
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Bring to a boil, then reduce to a low simmer.
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Cover and cook for 45–60 minutes, stirring occasionally, until barley is tender and beef is fork-soft.
4. Finish & Serve:
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Remove bay leaf. Taste and adjust salt, pepper, or add soy sauce if desired.
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Garnish with fresh parsley and serve hot with crusty bread.