Hearty Beef Barley Soup (Printer-Friendly)
Comforting soup with tender beef, barley, and a medley of fresh vegetables for a nourishing meal.
# What You’ll Need:
→ Beef and Coating
01 -
1 lb stewing beef
02 -
1 tsp salt, or to taste
03 -
1 tsp black pepper, or to taste
04 -
0.5 cup all-purpose flour
05 -
2 tbsp olive oil
→ Vegetables
06 -
1 large onion, chopped
07 -
1 large carrot, peeled and chopped
08 -
2 stalks celery, cleaned and chopped
09 -
3 cloves garlic, minced
→ Seasonings and Flavor Enhancers
10 -
1 tbsp fresh oregano, chopped or 1 tsp dried oregano
11 -
3 tbsp tomato paste
→ Liquids
12 -
4 cups low-sodium beef broth
13 -
3 cups water
→ Grains
14 -
0.75 cup pearl barley
→ Garnish
15 -
1 tbsp fresh parsley, chopped
# Steps to Make This:
01 -
Season beef with salt and black pepper. Place in a resealable bag or mixing bowl, add flour, and shake or toss until well coated.
02 -
Heat olive oil over medium-high heat in a Dutch oven. Brown beef pieces on all sides, about 3 minutes per side, working in batches if necessary. Remove and set aside.
03 -
In the same pot, add onion, carrot, and celery. Cook until softened, approximately 5 minutes, stirring occasionally.
04 -
Stir in minced garlic, oregano, and tomato paste, cooking for about 30 seconds until fragrant. Pour in a small amount of beef broth to deglaze, scraping browned bits from the bottom.
05 -
Return browned beef to the pot. Add remaining beef broth and water. Season with salt and pepper to taste. Bring to a boil, then reduce heat to medium. Cover and simmer for 30 to 45 minutes until beef is tender.
06 -
Add barley, cover again, and cook for an additional 30 minutes or until barley is tender. Stir occasionally and add water if soup becomes too thick.
07 -
Remove from heat, garnish with fresh parsley, and serve hot.
# Additional Notes:
01 -
Allow the soup to rest for 30 minutes after cooking for better flavor integration.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.