Description
This Best Beef Barley Soup recipe is perfect for cozy nights in. Hearty, flavorful, and simple to make, this comforting soup will warm you up from the inside out.
Ingredients
Scale
Beef Barley Soup:
- 1 1/2 pounds beef stew meat (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large onion (diced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 8 cups beef broth
- 1 (14.5-ounce) can diced tomatoes
- 3/4 cup pearl barley
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Sear the Beef: Heat olive oil in a large pot, sear beef cubes until browned, then set aside.
- Sauté Vegetables: In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
- Cook the Soup: Return beef to the pot, add broth, tomatoes, barley, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Simmer for 1 1/2 to 2 hours.
- Finish and Serve: Remove bay leaves, garnish with parsley, and enjoy!
Notes
- This soup tastes better the next day as flavors meld.
- For a richer broth, add a splash of red wine with the tomatoes.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 70 mg
