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Beef Barley Soup

Beef Barley Soup

Make this hearty Beef Barley Soup with tender beef, pearl barley, vegetables, and rich broth. An easy homemade soup that's perfect for cozy family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6
Calories: 395
Ingredients Method Notes

Ingredients
  

  • For the Soup
  • 1½ pounds beef stew meat cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 3 carrots sliced
  • 2 celery stalks diced
  • 8 ounces mushrooms sliced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 8 cups beef broth
  • 1 14.5-ounce can diced tomatoes
  • 1 cup pearl barley
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • For Garnish
  • Fresh parsley chopped
  • Freshly cracked black pepper

Method
 

  1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
  2. Season the beef with salt and black pepper.
  3. Add the beef in batches and brown on all sides, about 5 to 6 minutes per batch. Remove and set aside.
  4. In the same pot, add the onion, carrots, celery, and mushrooms.
  5. Cook for 6 to 8 minutes until the vegetables begin to soften.
  6. Stir in the garlic and cook for 30 seconds.
  7. Add the tomato paste and cook for 1 minute.
  8. Pour in the beef broth and diced tomatoes, scraping the bottom of the pot to loosen any browned bits.
  9. Return the browned beef to the pot.
  10. Add the pearl barley, bay leaves, thyme, Italian seasoning, and Worcestershire sauce.
  11. Bring the soup to a boil.
  12. Reduce the heat to low, cover, and simmer for 60 to 75 minutes, stirring occasionally, until the beef is fork-tender and the barley is cooked.
  13. Taste and adjust the seasoning with additional salt and pepper if needed.
  14. Remove the bay leaves before serving.
  15. Garnish with chopped parsley and freshly cracked black pepper.

Notes

  • Brown the beef well for the richest flavor.
  • Pearl barley thickens the soup as it cooks.
  • Stir occasionally to keep the barley from sticking.
  • Add extra broth if the soup becomes too thick.
  • Fresh herbs make a great finishing touch.