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Beef Barley Soup Recipe - avarecipes.com Beef Barley Soup Recipe - avarecipes.com Print

Beef Barley Soup Recipe

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Our Beef Barley Soup is a classic comfort food that combines tender beef stew meat with hearty barley, vegetables, and aromatic herbs. Slow-simmered in a rich beef broth, this soup is perfect for chilly days when you need something warm and filling. With optional additions like mushrooms, peas, or Worcestershire sauce, this soup is easily customizable to suit your taste. Serve it with a sprinkle of fresh parsley for a wholesome and satisfying meal.

Ingredients

Scale

Main Ingredients:

  • 1 1/2 pounds beef stew meat (cut into bite-sized pieces)
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2-3 cloves garlic, minced
  • 3 large carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 8 cups beef broth (low sodium preferred)
  • 1 cup pearl barley, rinsed
  • 1 can (14.5 ounces) diced tomatoes (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Optional Ingredients:

  • 1 cup mushrooms, sliced
  • 1 cup frozen peas or green beans
  • 1 tablespoon Worcestershire sauce (for extra depth of flavor)

Instructions

  1. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
  2. Sauté Vegetables: In the same pot, add the diced onion, sliced carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Deglaze and Simmer: Return the browned beef to the pot. Add the beef broth, pearl barley, diced tomatoes (if using), bay leaves, thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and cover. Let the soup simmer for 45-60 minutes, or until the beef is tender and the barley is cooked.
  4. Add Optional Ingredients: If desired, stir in the mushrooms, frozen peas, or green beans during the last 10-15 minutes of cooking. For added depth of flavor, stir in Worcestershire sauce.
  5. Serve: Remove and discard the bay leaves. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.

Notes

  • Thickening: If you prefer a thicker soup, you can simmer the soup uncovered for the last 15-20 minutes to reduce the broth.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove.

Nutrition

Find it online: https://avarecipes.com/beef-barley-soup-recipe/