Beef Barley Soup
This homemade beef barley soup is a hearty and comforting dish made with tender beef, plump barley, and fresh vegetables simmered in a rich, flavorful broth.
Equipment
- Dutch oven or large pot
- Slow cooker or Instant Pot (optional)
- Wooden spoon
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 to 1.5 pounds beef chuck or stew meat
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1 cup pearl barley
- 4-6 cups beef broth or beef stock
- 2 tablespoons tomato paste
- 1-2 tablespoons Worcestershire sauce
- 2-3 garlic cloves minced
- 1 teaspoon dried thyme
- 2 bay leaves
- Fresh parsley for garnish
- Salt and pepper to taste
- Olive oil for browning
Instructions
- Heat olive oil in a Dutch oven over medium heat. Brown the beef in batches, then remove it from the pot.
- In the same pot, sauté onion, carrots, celery, and mushrooms (if using) until softened.
- Add garlic, tomato paste, thyme, and bay leaves, and stir well.
- Pour in beef broth and Worcestershire sauce. Return the beef to the pot, and add pearl barley.
- Bring to a boil, then reduce to a simmer. Cover and cook for 1.5-2 hours, or until the beef and barley are tender.
- Taste and adjust seasoning, then garnish with parsley before serving.
Notes
Nutrition Facts (per serving):
- Calories: 135
- Total Fat: 13% of daily value
- Carbohydrates: 67% of daily value
- Protein: 19% of daily value