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Hearty Beef Barley Soup Recipe

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4.3 from 9 reviews

A hearty and comforting Beef Barley Soup made with tender beef stew meat, fresh vegetables, and pearl barley simmered to perfection in a savory broth. This nutritious soup is perfect for a cozy meal and packed with rich flavors from garlic, thyme, and Worcestershire sauce.

Ingredients

Soup Ingredients

  • 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), plus more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • ¾ cup pearl barley, rinsed
  • Chopped fresh parsley, for serving

Instructions

  1. Brown the Beef: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef stew meat, sprinkle with salt and pepper, and cook until browned on all sides. Remove the beef and set aside on a clean plate.
  2. Sauté the Vegetables: Add chopped onion, celery, carrots, and mushrooms to the pot. Cook for 5-6 minutes, stirring occasionally, until vegetables start to soften.
  3. Add Aromatics and Tomato Paste: Stir in minced garlic, dried thyme, and tomato paste. Cook for about 1 minute while stirring to release their flavors.
  4. Return Beef to Pot: Add the browned beef along with any juices that accumulated on the plate back into the pot with the vegetables.
  5. Add Broth and Seasonings: Pour in the beef broth, Worcestershire sauce, and add the bay leaves. Stir to combine and bring the mixture to a simmer.
  6. Simmer the Soup: Reduce heat to low, cover, and maintain a low simmer for 45 minutes to allow flavors to develop and beef to tenderize.
  7. Add Barley and Continue Simmering: Stir in the rinsed pearl barley, cover again, and simmer for an additional 45-60 minutes until both the barley and beef are tender.
  8. Final Touches: Remove and discard the bay leaves. If the soup is too thick, add more broth and warm over medium heat. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a fresh finish.

Notes

  • For a richer flavor, use low sodium beef broth instead of chicken broth.
  • Rinsing the pearl barley helps remove excess starch and prevents the soup from getting too thick.
  • You can prepare this soup a day in advance, as the flavors develop even more after resting.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

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