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Beef and Barley Soup Recipe

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3.9 from 83 reviews

This hearty Beef and Barley Soup combines tender cubes of beef stew meat with wholesome barley and a medley of vegetables simmered in a flavorful beef broth. It’s a comforting, nutritious soup perfect for cool evenings, offering a rich depth of flavor from Worcestershire sauce, tomato sauce, and aromatic herbs.

Ingredients

Meat and Oil

  • 3 tablespoons olive oil
  • 1½ pounds beef stew meat, cut into 1″ cubes (chuck roast or any steak)

Vegetables and Aromatics

  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large onion, minced (about 1 cup)
  • 1 cup celery, diced
  • 1½ cups carrots, diced
  • 3 medium red potatoes, peeled and cut into 1″ pieces
  • 1 tablespoon garlic, minced

Grains and Sauces

  • 2/3 cup barley
  • 4 ounces tomato sauce
  • 6 cups beef broth
  • 1 tablespoon Worcestershire sauce

Herbs and Seasonings

  • 2 large bay leaves
  • 1 tablespoon thyme, chopped

Instructions

  1. Brown the Beef: Heat a large Dutch oven over medium-high heat and add the olive oil. Once hot, add the beef cubes seasoned with salt and black pepper. Cook until browned on all sides, developing a rich crust for enhanced flavor.
  2. Sauté Vegetables: Add minced onion, diced celery, carrots, potatoes, and minced garlic to the pot. Stir and cook for 1-2 minutes to soften the vegetables and release their aromas.
  3. Add Remaining Ingredients and Simmer: Stir in barley, tomato sauce, beef broth, Worcestershire sauce, bay leaves, and chopped thyme. Bring the soup to a simmer, then reduce the heat, cover, and let it cook gently for about 1 hour, or until the beef and barley are tender and fully cooked through.
  4. Finish and Serve: Remove from heat, discard the bay leaves, and ladle the soup into bowls. Serve immediately while hot and enjoy the comforting flavors.

Notes

  • Store soup in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
  • You can use chuck roast or any suitable beef steak for stew meat, cut into 1-inch cubes.
  • Adjust salt and pepper to taste according to dietary needs.

Find it online: https://flavorspath.com/beef-and-barley-soup-recipe/