Beef Barley Soup

Beef Barley Soup

from insanelygoodrecipes.com
95 min
6 servings

This old-fashioned beef barley soup is so hearty and delicious! It's full of savory flavor and comes together in a little over an hour.

Ingredients

  • 1.5 pounds (680 grams) beef chuck or stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour (optional, for browning)
  • 1 large onion, finely chopped
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 8 ounces (225 grams) mushrooms, sliced (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 8 cups (2 liters) beef broth or stock (preferably homemade or low-sodium)
  • 1 cup pearl barley, rinsed
  • 2 tablespoons tomato paste
  • 1 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce (optional for depth of flavor)
  • 2 bay leaves
  • 1 cup diced potatoes (optional)
  • 1/4 cup fresh parsley, chopped (for garnish)

Directions

  1. 1

    Pat the beef chunks dry with paper towels. Season generously with salt and pepper.

  2. 2

    In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches to avoid overcrowding the pot, about 3-4 minutes per side. Remove the beef and set it aside. For a richer flavor, you can dredge the beef in flour before browning for a thicker texture in the soup.

  3. 3

    In the same pot, add a little more olive oil if needed. Add the onions, carrots, celery, and mushrooms (if using). Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened. Add the garlic, thyme, oregano, and tomato paste, cooking for another 1-2 minutes until fragrant.

  4. 4

    Pour in 1/2 cup of beef broth and scrape the bottom of the pot with a wooden spoon to release any browned bits (this adds great flavor to the soup).

  5. 5

    Return the browned beef to the pot. Stir in the barley, remaining beef broth, Worcestershire sauce, soy sauce (optional), bay leaves, and potatoes (if using).

  6. 6

    Bring the mixture to a simmer, then reduce the heat to low. Cover the pot partially with the lid and let simmer for 45-60 minutes, or until the beef is tender and the barley is cooked through. Stir occasionally to prevent sticking.

  7. 7

    Check the seasoning of the soup and adjust salt and pepper to taste. If the broth reduces too much, add more beef broth or water to thin it out to your preferred consistency.

  8. 8

    Ladle into bowls and garnish with freshly chopped parsley. Serve with crusty bread or crackers on the side. Enjoy!