Description
This hearty Beef Barley Soup is the ultimate comfort food, combining tender chunks of beef, nutrient-rich barley, and a medley of vegetables in a savory broth infused with herbs. Slow-simmered to perfection, it offers a warm, filling meal perfect for chilly days or whenever you crave a satisfying homemade soup.
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley, for garnish
Meat
- 1 pound beef stew meat, cut into 1-inch cubes
Liquids & Canned Goods
- 8 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
Grains & Legumes
- 1 cup pearl barley
Oils & Fats
- 1 tablespoon olive oil
Herbs & Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Heat the olive oil: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat to prepare the base for sautéing.
- Sauté the aromatics: Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes, to build flavor.
- Brown the beef: Increase the heat to medium-high. Add the beef stew meat to the pot in batches if necessary to avoid overcrowding. Cook, turning occasionally, until the beef is browned on all sides, locking in juices and flavor.
- Add the broth and barley: Pour in the beef broth and add the pearl barley. Scrape the bottom of the pot to loosen any browned bits (fond) to enhance the soup’s flavor.
- Incorporate the tomatoes and seasonings: Stir in the canned diced tomatoes with their juice, dried thyme, dried rosemary, salt, and black pepper to season the soup evenly.
- Bring to a boil, then simmer: Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the beef is very tender and barley is cooked through. Add additional broth if the soup becomes too thick.
- Add the frozen peas: Stir in the frozen peas during the last 10 minutes of cooking to allow them to heat through without losing their vibrant color and texture.
- Adjust seasonings: Taste the soup and adjust the salt, pepper, or herbs as needed to suit your preference.
- Garnish and serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a fresh, aromatic finish. Serve immediately and enjoy the comforting flavors.
Notes
- For a thicker soup, use less broth or simmer uncovered for the last 30 minutes.
- You can substitute pearl barley with hulled barley for more chewy texture, but it may need longer cooking time.
- This soup freezes well; store in airtight containers for up to 3 months.
- For added depth, brown the beef in batches to get a good sear.
- Feel free to add other vegetables like mushrooms or potatoes for variety.
