Preparation Time: 20 minutes
Cooking Time: 1 hour 40 minutes
Total Time: 2 hours
Difficulty Level: Easy
Servings: 6
Ingredients
- 1½ pounds beef stew meat, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 8 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- ¾ cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Step 1
Heat olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the beef cubes in batches and brown on all sides. Avoid overcrowding the pot to achieve a rich, caramelized crust. Remove the browned beef and set aside.
Step 2
Reduce the heat to medium. Add the diced onion, carrots, and celery to the same pot. Cook for about 6 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Step 3
Mix in the tomato paste and cook for one minute, allowing it to deepen in flavor before adding the liquid ingredients.
Step 4
Return the browned beef to the pot. Pour in the beef broth and diced tomatoes with their juices. Add Worcestershire sauce, thyme, rosemary, bay leaf, salt, and black pepper.
Step 5
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for approximately 60 minutes, stirring occasionally.
Step 6
Stir in the pearl barley. Continue simmering uncovered for another 35 to 40 minutes until the barley is tender and the beef is fork-tender.
Step 7
Remove the bay leaf and taste the soup. Adjust the seasoning with additional salt and pepper if needed.
Step 8
Ladle the hot soup into serving bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread or dinner rolls.
Recipe Tips
- Brown the beef thoroughly for the richest flavor.
- Pearl barley naturally thickens the soup as it cooks.
- If the soup becomes too thick after refrigeration, stir in extra beef broth while reheating.
- Mushrooms, peas, or potatoes make excellent additions.
- This soup tastes even better the next day after the flavors have fully developed.
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Serving Suggestions
- Crusty artisan bread
- Garlic bread
- Dinner rolls
- Caesar salad
- Mixed green salad
- Roasted vegetables
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 30g
- Carbohydrates: 28g
- Dietary Fiber: 5g
- Sugars: 5g
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 760mg
- Potassium: 760mg