Description
A hearty and comforting Beef Barley Soup made with tender stewing beef, fresh vegetables, and nutty barley simmered in a rich beef and tomato broth. Perfect for a cozy meal that delivers satisfying flavors and wholesome nutrition.
Ingredients
Scale
Beef and Seasoning
- 2 pounds stewing beef (or chuck roast, cut into ¾-inch cubes)
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Aromatics
- 2 large onions (diced)
- 4 large carrots (chopped)
- 3 stalks celery (chopped)
- 2 cups Yukon gold potatoes (chopped into 1-inch cubes, about 3 potatoes)
- 5 cloves garlic (minced)
- 1 tablespoon fresh oregano (minced)
Other Ingredients
- 3 tablespoons olive oil (divided)
- 2 tablespoons all-purpose flour
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 4 cups low-sodium beef broth (or beef stock)
- 6 cups water
- 1 cup hulled barley
Instructions
- Season the beef: Pat the stewing beef dry with paper towels and season evenly with 1 teaspoon salt and ½ teaspoon black pepper.
- Brown the beef: Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Add the beef in a single layer, working in batches if necessary to avoid overcrowding. Cook each batch for 3 to 5 minutes until browned on the outside. Remove and set aside.
- Flour the beef: Reduce heat to medium and return all browned beef to the pot. Sprinkle with 2 tablespoons all-purpose flour and cook for 1 minute while stirring to coat the beef evenly. Remove the beef and place on a clean plate.
- Sauté vegetables: Heat the remaining 1 tablespoon olive oil in the same pot over medium heat. Add diced onions, chopped carrots, and celery, cooking for about 10 minutes until softened. Scrape up any browned bits from the pot bottom as you stir to add flavor.
- Add potatoes and seasonings: To the softened vegetables, add cubed Yukon gold potatoes, minced garlic, fresh oregano, tomato paste, and Worcestershire sauce. Stir gently to combine all ingredients.
- Combine soup ingredients: Return the seared beef to the pot. Pour in the low-sodium beef broth, water, and add hulled barley. Stir well to mix everything.
- Simmer the soup: Increase heat to high and bring the soup to a boil. Cover the pot, reduce heat to medium-low, add bay leaves, and let it simmer for 1 hour. Stir occasionally to prevent sticking.
- Final seasoning and serve: Once the beef is tender, barley is cooked, and vegetables are soft, remove the pot from heat. Season soup with additional salt, pepper, and fresh oregano to taste. Serve hot and enjoy your comforting beef barley soup.
Notes
- Use chuck roast if stewing beef is unavailable; it provides great flavor and tenderness.
- Searing the beef in batches prevents overcrowding, ensuring proper browning and better flavor.
- Scraping the browned bits off the pot adds depth and richness to the soup.
- Simmer the soup uncovered for the last 15 minutes if you prefer a thicker broth.
- Feel free to substitute pearl barley if hulled barley is hard to find, but adjust cooking time accordingly.
- Leftovers keep well in the refrigerator for 3 days and freeze beautifully for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 426 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 78 mg
