Ah, classic beef barley soup—hearty, comforting, and perfect for a chilly day! Here’s a detailed, foolproof recipe.
Ingredients (serves 6–8)
- 1 lb (450 g) beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 2–3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup pearl barley, rinsed
- 6 cups beef broth (or a mix of broth and water)
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried parsley (or fresh at the end for garnish)
- Salt and pepper to taste
- Optional: 1–2 tsp Worcestershire sauce for depth
Instructions
- Brown the Beef:
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes in batches (don’t crowd the pan) and brown on all sides. Remove and set aside.
- Sauté Vegetables:
- In the same pot, add onions, carrots, and celery. Cook 4–5 minutes until slightly softened.
- Add garlic and cook another 30 seconds until fragrant.
- Combine Ingredients:
- Return the beef to the pot.
- Add beef broth, diced tomatoes, barley, bay leaves, thyme, salt, and pepper. Stir well.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer about 45–60 minutes, until beef is tender and barley is cooked.
- Stir occasionally and check seasoning. Add Worcestershire sauce here if using.
- Finish & Serve:
- Remove bay leaves. Taste and adjust salt and pepper.
- Garnish with fresh parsley and serve hot.
Tips
- For richer flavor: Brown the beef and then deglaze the pan with a splash of broth before adding the rest.
- For a thicker soup: Use less broth or simmer uncovered for the last 10–15 minutes.
- Make ahead: Soup tastes even better the next day as flavors meld.
If you want, I can also give a crockpot version of beef barley soup that’s even easier and just as hearty—perfect if you want it ready when you come home.
Do you want me to give that version too?
