Description

Indulge in the ultimate comfort dish with this hearty Beef Barley Soup. This rich and flavorful soup combines tender beef, nutritious vegetables, and chewy barley for a satisfying meal that warms you from the inside out. Perfect for chilly days or cozy gatherings, it’s easy to prepare and allows for flexibility with seasonal veggies. Enjoy it as a family dinner or a delightful treat with friends – no matter the occasion, this soup is sure to impress.

Ingredients

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1 tablespoon olive oil
1 pound beef stew meat
¾ teaspoon Kosher salt
½ teaspoon black pepper
1 medium yellow onion (chopped)
3 ribs celery (chopped)
3 carrots (chopped into ½-inch pieces)
8 ounces cremini mushrooms (sliced)
4 cloves garlic (minced)
1 teaspoon dried thyme
2 tablespoons tomato paste
6 cups low sodium beef broth (or low sodium chicken broth, plus more as needed)
2 bay leaves
¾ cup pearl barley (rinsed)
Chopped fresh parsley (for serving)

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Instructions

In a large Dutch oven, heat olive oil over medium-high heat. Add beef cubes seasoned with salt and pepper. Brown on all sides and set aside.
In the same pot, sauté chopped onion, celery, carrots, and mushrooms until softened, about 5–6 minutes.
Stir in minced garlic, dried thyme, and tomato paste; cook for 1 minute until fragrant.
Return the browned beef along with any juices to the pot.
Pour in beef broth and add bay leaves; bring to a simmer. Reduce heat and cover, cooking on low for 45 minutes.
Add rinsed pearl barley; cover again and simmer for another 45–60 minutes until both barley and beef are tender.
Discard bay leaves before serving, adjusting seasoning as needed and garnishing with fresh parsley.

Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 350g)
Calories: 380
Sugar: 4g
Sodium: 620mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 32g
Cholesterol: 85mg