Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 6
Difficulty: Easy
Cuisine: American
Course: Main Course, Soup
Ingredients
- 1½ pounds beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups beef broth
- 1 (14.5-ounce) can diced tomatoes
- ¾ cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh parsley
Instructions
Step 1: Brown the Beef
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef in batches and brown each side for about 5–7 minutes. Remove the browned beef and set aside.
Step 2: Cook the Vegetables
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook for about 5 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
Step 3: Build the Soup
Return the browned beef to the pot. Pour in the beef broth and diced tomatoes. Add the thyme, oregano, bay leaves, salt, and pepper. Stir everything together.
Step 4: Simmer
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 60 minutes, allowing the beef to become tender.
Step 5: Add the Barley
Stir in the pearl barley and continue simmering uncovered for another 35–40 minutes, or until the barley is tender and the soup has slightly thickened.
Step 6: Finish and Serve
Remove the bay leaves. Stir in the chopped parsley and taste for seasoning, adding additional salt and pepper if needed. Ladle into bowls and serve hot with crusty bread, biscuits, or a fresh green salad.
Recipe Tips
- Browning the beef first develops a deeper, richer flavor.
- Pearl barley creates a hearty texture without becoming mushy.
- Add mushrooms for an earthy flavor boost.
- Stir the soup occasionally during cooking to prevent the barley from sticking.
- Fresh parsley brightens the finished soup and adds color.
Storage
Allow the soup to cool completely before storing.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Warm gently on the stovetop or microwave. Add a splash of broth if the soup becomes too thick after storage.
Recipe Variations
- Replace beef with ground beef for a quicker version.
- Add potatoes for extra heartiness.
- Stir in spinach or kale during the final few minutes of cooking.
- Use low-sodium beef broth to better control the salt level.
- Add mushrooms, peas, or green beans for more vegetables.
Serving Suggestions
Beef Barley Soup pairs beautifully with:
- Crusty artisan bread
- Garlic bread
- Dinner rolls
- Mixed green salad
- Roasted vegetables
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 30g
- Carbohydrates: 26g
- Fat: 17g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Fiber: 6g
- Sugar: 5g
- Sodium: 780mg
- Potassium: 760mg
- Iron: 20% Daily Value
- Calcium: 6% Daily Value