Beef & Barley Soup

Beef and Barley Soup is a comforting, nourishing soup filled with tender beef, vegetables, and chewy barley. This recipe serves 6–8.

Ingredients

• 1½ lb (680 g) beef stew meat, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 8 cups (2 L) beef broth
• 1 cup pearl barley, rinsed
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• 1 tsp Worcestershire sauce
• ½ tsp black pepper
• Salt, to taste
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
2. Season the beef lightly with salt and pepper. Brown the beef in batches for 5–7 minutes, then transfer to a plate.
3. In the same pot, cook the onion, carrots, and celery for 5 minutes, until softened. Add the garlic and cook for 30 seconds.
4. Stir in the tomato paste and cook for 1 minute.
5. Return the beef to the pot and add the beef broth, pearl barley, thyme, oregano, bay leaves, Worcestershire sauce, and black pepper.
6. Bring to a boil, then reduce the heat to low. Cover and simmer for 60–75 minutes, stirring occasionally, until the beef is tender and the barley is cooked.
7. Remove the bay leaves and taste the soup. Adjust the seasoning with salt and pepper as needed.
8. Garnish with fresh parsley and serve hot.

Serving Suggestions

Serve with:

• Crusty artisan bread
• Dinner rolls
• Garlic bread
• Side salad
• Buttered crackers

Tips

• For deeper flavor, let the soup rest for 10–15 minutes before serving.
• Add mushrooms or frozen peas during the last 10 minutes of cooking for extra vegetables.
• Leftovers thicken as the barley absorbs liquid; add a splash of beef broth when reheating if needed.
• This soup freezes well for up to 3 months, though the barley will continue to soften over time.