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Beef Barley Soup Recipe

Beef Barley Soup Recipe
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4.8 from 18 reviews

Warm up with a comforting bowl of Beef Barley Soup, a hearty and satisfying dish perfect for chilly days. Tender beef, wholesome barley, and aromatic herbs simmered in a flavorful broth make this soup a wholesome meal on its own.

Ingredients

Units Scale

Beef Barley Soup:

  • 1 tablespoon olive oil
  • 1 pound beef stew meat (cut into small cubes)
  • salt and pepper to taste
  • 1 small yellow onion (diced)
  • 2 cloves garlic (minced)
  • 2 carrots (peeled and sliced)
  • 2 celery stalks (sliced)
  • 1 tablespoon tomato paste
  • 6 cups beef broth (low sodium)
  • 1 cup water
  • 2/3 cup pearl barley (rinsed)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 cup sliced mushrooms (optional)
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Heat the Olive Oil and Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then add to the pot and brown on all sides, about 4–5 minutes. Remove beef and set aside.
  2. Cook the Vegetables: Add onion, garlic, carrots, and celery to the pot and cook for 5 minutes until softened. Stir in tomato paste and cook for 1 minute more.
  3. Add Remaining Ingredients: Return the beef to the pot and add the beef broth, water, pearl barley, thyme, rosemary, bay leaf, Worcestershire sauce, and mushrooms if using. Bring to a boil, then reduce heat to low and cover. Simmer for 45–60 minutes, or until the beef is tender and barley is cooked.
  4. Adjust and Serve: Remove bay leaf and adjust seasoning as needed. Garnish with fresh parsley before serving.

Notes

  • For a richer flavor, sear the beef in batches and deglaze the pot with a splash of broth before adding the rest.
  • Leftovers taste even better the next day as the flavors deepen.

Nutrition

Find it online: https://easy-tapas-recipes.com/beef-barley-soup-recipe/