Description
A hearty and comforting Beef and Barley Soup packed with tender beef cubes, nutritious pearl barley, and a medley of vegetables. Slow-simmered in savory beef broth with aromatic herbs and a hint of tomato paste, this classic American stovetop soup is perfect for chilly days and makes excellent leftovers.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into small cubes
- Salt and black pepper to taste
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups beef broth
- 1/2 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon tomato paste
- 1/2 teaspoon Worcestershire sauce
- 1 cup diced potatoes (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Brown the Beef: Heat the olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then brown in the pot for 5–7 minutes, working in batches if needed to avoid overcrowding. Remove the beef and set aside to retain the juices.
- Sauté Vegetables: In the same pot, add diced onion, sliced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for another minute to release its aroma. Then add the tomato paste, stirring constantly and cooking for 1–2 minutes to deepen its flavor.
- Combine Ingredients: Return the browned beef to the pot along with beef broth, rinsed pearl barley, dried thyme, bay leaf, Worcestershire sauce, and diced potatoes if using. Stir to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 45–60 minutes, or until the beef is tender and the barley is cooked through.
- Finish and Serve: Remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
- This soup tastes even better the next day as the flavors meld together.
- If the soup thickens too much when reheating, add a splash of beef broth or water to loosen it up.
- For a quicker version, use pre-cooked barley and reduce simmering time to 25–30 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 60 mg
