Description
Hearty Beef Barley Soup is a comforting and nutritious dish featuring tender beef stew meat, wholesome barley, and a medley of vegetables simmered in rich beef broth. This classic soup is perfectly seasoned with Italian herbs and garlic, making it a warming meal ideal for any season.
Ingredients
Scale
Meat and Seasoning
- 4-5 Tablespoons olive oil
- 1 ½ pounds beef stew meat
- 1 teaspoon salt
- ½ teaspoon pepper
- 1-2 Tablespoons flour
Vegetables and Flavorings
- 3 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- 3 Tablespoons tomato paste
Liquids and Grains
- 8 cups beef broth
- 2 cups water
- 1 bay leaf
- â…” cup barley
Optional Garnishes and Sides
- Chopped parsley (optional garnish)
- Crusty bread (optional side)
Instructions
- Heat the Pot: Place a large stock pot or cast iron soup pot on the cooktop and add the olive oil to heat over medium-low heat.
- Season the Meat: In a large mixing bowl or gallon-size Ziploc bag, add the beef stew meat and season it well with salt and pepper.
- Coat with Flour: Sprinkle flour over the seasoned stew meat and toss or shake to coat evenly.
- Brown the Beef: Add the stew meat in batches to the pot, adding more olive oil as needed to prevent sticking, making sure not to overcrowd the pan. Cook each batch until the meat starts to brown on both sides, about 1 minute per batch. Transfer browned meat to a plate and set aside.
- Sauté Vegetables: If necessary, add more olive oil to the pot, then add the chopped carrots, celery, and onion. Scrape the bottom of the pot to loosen any browned bits and cook the vegetables over medium-low heat until softened, about 7-10 minutes, stirring occasionally.
- Add Seasonings: Mix in Italian seasoning, minced garlic, and tomato paste. Cook on low heat, stirring frequently, until the garlic is aromatic, about 2-3 minutes.
- Return Beef to Pot: Add the browned beef back into the pot containing the vegetables.
- Add Liquids and Barley: Carefully pour in the beef broth and water, scraping the bottom of the pot to incorporate any browned bits. Add the bay leaf and barley, stirring to combine.
- Bring to a Boil: Increase the heat to medium-high and bring the soup to a boil for 2-3 minutes.
- Simmer the Soup: Reduce heat to medium or medium-low. Cover the pot with the lid slightly ajar and simmer the soup for 45 minutes to 1 hour, stirring occasionally, until the beef is tender and the barley is cooked through.
- Finish and Serve: Remove and discard the bay leaf. Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot with crusty bread on the side.
Notes
- Do not overcrowd the pot when browning the beef to ensure proper searing.
- Simmering with the lid slightly cracked helps prevent the soup from boiling over while allowing some evaporation for concentrated flavor.
- Barley can be substituted with pearl barley for a quicker cooking time, but adjust simmering time accordingly.
- For a thicker soup, reduce the amount of water or simmer uncovered for part of the cooking time.
- Garnish with fresh parsley to add a bright color and fresh flavor.
