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Beef and Barley Soup 1

Beef and Barley Soup

This hearty, nutritious beef and barley soup brings together tender chunks of beef, nutty barley, and a medley of vegetables in a rich, flavorful broth that simmers to perfection. Whether you're looking for a comforting meal on a cold day or a nutritious option that will satisfy the entire family, this soup delivers exceptional taste while being surprisingly simple to prepare.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 375 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Wooden Spoon
  • Paper Towels
  • Measuring Cups and Spoons

Ingredients
  

  • 1½ pounds beef chuck cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion diced (about 1 cup)
  • 3 carrots peeled and sliced (about 1 cup)
  • 2 celery stalks diced (about ½ cup)
  • 3 garlic cloves minced
  • 8 cups beef broth low-sodium preferred
  • 1 cup pearl barley rinsed
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 tablespoon tomato paste
  • 2 tablespoons Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley chopped (for garnish)

Instructions
 

  • Pat the beef cubes dry with paper towels and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch.
  • Reduce the heat to medium and add the diced onion to the same pot. Cook for 3-4 minutes until translucent, using a wooden spoon to scrape up those flavorful brown bits from the bottom of the pot. Add the carrots and celery, cooking for another 3-4 minutes until they begin to soften. Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Return the browned beef to the pot and add the tomato paste, stirring to coat the meat and vegetables. Pour in the beef broth and add the Worcestershire sauce, bay leaves, and dried thyme. Bring the mixture to a boil, then reduce to a simmer and cover partially with a lid.
  • Let the soup simmer for about 45 minutes, or until the beef starts to become tender. Stir occasionally to prevent sticking and distribute flavors evenly.
  • Stir in the rinsed pearl barley and continue to simmer for an additional 30-40 minutes, or until both the barley and beef are tender. The barley will absorb some of the liquid and thicken the soup naturally.
  • Remove the bay leaves and taste the soup, adjusting the seasoning with additional salt and pepper as needed. If the soup is thicker than you prefer, add a bit more broth to reach your desired consistency.
  • Ladle the hot beef and barley soup into bowls and garnish with freshly chopped parsley.

Notes

Pearl barley can be replaced with hulled barley for a more nutritious option (but will require longer cooking time).
Beef chuck can be substituted with stew meat or sirloin.
The barley will continue to absorb liquid during storage, so you may need to add additional broth when reheating.
This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
For a lighter version, use lean beef sirloin instead of chuck and increase the vegetable content.

Nutrition

Calories: 375kcalCarbohydrates: 32gProtein: 28gFat: 15gSaturated Fat: 5gSodium: 680mgFiber: 6gVitamin A: 70IUIron: 15mg
Keyword Beef Soup, Barley Soup, Beef and Barley Soup, Hearty Soup
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