Description
A hearty and comforting Beef Barley Soup made with tender stewing beef, nutritious vegetables, and chewy barley simmered in a rich beef and tomato broth. Perfect for a fulfilling main course during cooler days.
Ingredients
Scale
Meat and Seasoning
- 2 pounds stewing beef (or chuck roast, cut into ¾-inch cubes)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon olive oil (divided)
- 2 tablespoon all-purpose flour
Vegetables and Flavorings
- 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)
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
Liquids and Grains
- 4 cups low-sodium beef broth (or beef stock)
- 6 cups water
- 1 cup hulled barley
Instructions
- Prepare the beef: Pat the stewing beef dry with paper towels and season with salt and black pepper to enhance flavor and improve browning.
- Brown the beef: Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Add the beef in a single layer and cook until it starts to brown on the outside, about 3-5 minutes per batch. Avoid overcrowding to ensure good sear.
- Coat the beef with flour: Return all the browned beef to the pot, reduce heat to medium, sprinkle with 2 tablespoons all-purpose flour, and cook for about one minute while stirring to distribute evenly. Remove beef and set aside on a clean plate.
- Sauté the vegetables: Heat remaining 1 tablespoon olive oil in the same pot over medium heat. Add diced onions, chopped carrots, and celery. Cook for about 10 minutes, scraping up browned bits from the bottom to incorporate flavor.
- Add remaining ingredients: Stir in cubed potatoes, minced garlic, fresh oregano, tomato paste, and Worcestershire sauce; mix gently to combine.
- Combine and simmer: Return seared beef to the pot. Pour in beef broth, water, and add barley. Stir to combine, bring to a boil over high heat, then cover and reduce heat to medium-low. Add bay leaves and let simmer for at least 1 hour, stirring occasionally, until beef is tender and barley is cooked.
- Finish and season: Once the soup is ready and flavors melded, remove from heat. Adjust salt, pepper, and oregano to taste. Serve hot and enjoy the rich, comforting soup.
Notes
- For extra flavor, use homemade beef stock instead of store-bought broth.
- You can substitute pearl barley for hulled barley but expect a slightly different texture.
- For a thicker soup, mash some potatoes slightly before serving.
- Adding a splash of red wine during the browning step can deepen the flavor.
- Leftovers taste even better the next day after flavors have melded.
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
