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Beef Barley Soup Recipe

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★★★★★

4.9 from 62 reviews

Hearty and comforting Beef Barley Soup featuring tender beef chunks, nutritious pearl barley, and a medley of vegetables simmered in rich beef broth for a warming meal perfect for any season.

Ingredients

Scale

Beef

  • 1.5 pounds (680 grams) beef chuck or stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour (optional, for browning)

Vegetables & Aromatics

  • 1 large onion, finely chopped
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 8 ounces (225 grams) mushrooms, sliced (optional)
  • 3 cloves garlic, minced
  • 1 cup diced potatoes (optional)
  • 1/4 cup fresh parsley, chopped (for garnish)

Herbs and Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce (optional for depth of flavor)

Liquids & Grains

  • 8 cups (2 liters) beef broth or stock (preferably homemade or low-sodium)
  • 1 cup pearl barley, rinsed

Instructions

  1. Prepare the beef: Pat the beef chunks dry with paper towels. Season them generously with salt and freshly ground black pepper to enhance flavor.
  2. Brown the beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches for about 3-4 minutes per side until nicely seared. Remove the beef and set aside. Optionally, dredge the beef in flour before browning to produce a thicker texture in the soup.
  3. Sauté the vegetables: In the same pot, add a bit more olive oil if necessary. Add the chopped onions, carrots, celery, and sliced mushrooms (if using). Cook for 6-8 minutes, stirring occasionally, until the vegetables soften. Then add the minced garlic, dried thyme, dried oregano, and tomato paste. Cook for another 1-2 minutes until fragrant.
  4. Deglaze the pot: Pour in 1/2 cup of beef broth and scrape the bottom of the pot with a wooden spoon to loosen browned bits. This step adds deep flavors to the soup.
  5. Combine all ingredients: Return the browned beef to the pot. Stir in the rinsed pearl barley, the remaining beef broth, Worcestershire sauce, optional soy sauce, bay leaves, and diced potatoes if using.
  6. Simmer the soup: Bring the mixture to a gentle simmer. Reduce the heat to low and partially cover the pot with a lid. Let it simmer for 45 to 60 minutes, stirring occasionally, until the beef is tender and the barley is fully cooked.
  7. Adjust seasoning: Taste the soup and season with additional salt and pepper as needed. If the soup becomes too thick, add more beef broth or water to reach your preferred consistency.
  8. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or crackers for a complete meal. Enjoy your comforting beef barley soup!

Notes

  • For richer flavor, dredge the beef in flour before browning to add thickness to the soup.
  • Mushrooms and potatoes are optional but add nice texture and enhance heartiness.
  • Use low-sodium beef broth to better control saltiness.
  • You can substitute pearl barley with hulled barley for a chewier texture but expect longer cooking times.
  • Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
  • Adjust liquid amounts depending on your preferred soup thickness.

Keywords: Beef Barley Soup, Hearty Soup, Comfort Food, Beef Stew, Pearl Barley Soup, Winter Soup

Find it online: https://yumwithmia.com/beef-barley-soup-recipe/