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Beef Barley Soup Recipe

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Beef Barley Soup Recipe featuring tender beef, chewy barley, and a rich broth. Perfect for a comforting meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound beef stew meat
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 medium yellow onion, chopped
  • 3 ribs celery, chopped
  • 3 carrots, chopped into ½-inch pieces
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 6 cups low sodium beef broth or low sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • ¾ cup pearl barley, rinsed
  • Chopped fresh parsley for serving

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Season beef with salt and pepper; brown in batches. Remove and set aside.
  • In the same pot, sauté onion, celery, and carrots until softened.
  • Add mushrooms and garlic; cook until mushrooms release their moisture.
  • Stir in thyme and tomato paste; cook for 1 minute.
  • Add broth, Worcestershire sauce, bay leaves, beef, and barley.
  • Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour.
  • Remove bay leaves; adjust seasoning.
  • Serve hot, garnished with fresh parsley.

Notes

  • For a thicker soup, reduce the broth by 1 cup or cook uncovered for the last 15 minutes.
  • Substitute chicken broth if preferred for a lighter flavor.

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