Description
Hearty Beef Barley Soup offers a comforting symphony of tender meat, robust vegetables, and chewy grains simmered to perfection. Rustic flavors dance together, promising warmth and satisfaction with each spoonful you savor.
Ingredients
Scale
Protein:
- 1 pound beef stew meat
Vegetables:
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, chopped into 1/2-inch pieces
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
Seasonings and Liquids:
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 6 cups low sodium beef broth (or low sodium chicken broth)
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 3/4 cup pearl barley, rinsed
- Chopped fresh parsley, for serving
Instructions
- Sear seasoned beef chunks in hot olive oil at medium heat until golden brown on all sides, creating a rich caramelized exterior.
- Incorporate chopped onions, celery, and carrots into the pot, allowing vegetables to soften and release their aromatic flavors.
- Add sliced mushrooms, minced garlic, and fresh thyme, stirring until the kitchen fills with a fragrant herbal essence.
- Introduce tomato paste, cooking briefly to intensify its deep, concentrated flavor and create a robust base.
- Pour beef broth and Worcestershire sauce into the pot, dropping in bay leaves to infuse the liquid with additional depth.
- Gently fold rinsed pearl barley into the simmering mixture, ensuring even distribution.
- Reduce heat, cover the pot, and let the soup simmer for 45-60 minutes until meat becomes fork-tender and barley reaches a soft, chewy consistency.
- Taste and fine-tune seasoning with salt and pepper, ensuring a balanced flavor profile.
- Ladle the steaming soup into bowls and garnish with freshly chopped parsley for a vibrant finish.
Notes
- Choose well-marbled beef stew meat for deeper, richer flavor and more tender results.
- Rinse pearl barley thoroughly to remove excess starch and prevent a cloudy soup texture.
- Add a splash of red wine during browning for enhanced depth and complexity in the soup’s overall taste profile.
- Consider making this soup vegetarian by substituting beef with mushrooms and using vegetable broth for a hearty alternative.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 65 mg