Description
A hearty and comforting Beef Barley Soup featuring tender stewing beef, nutritious vegetables, and chewy barley simmered in a rich beef and tomato broth. Perfect for a satisfying main course on chilly 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 Herbs
- 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 evenly with salt and black pepper.
- Brown the Beef: Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Add beef in a single layer and brown for 3-5 minutes without overcrowding. You may need to do this in batches. Remove browned beef and set aside.
- Coat the Beef with Flour: Lower heat to medium and return all beef to the pot. Sprinkle with 2 tablespoons of all-purpose flour and cook while stirring for about 1 minute to evenly distribute the flour. Remove beef to a plate again.
- Sauté Vegetables: Add 1 tablespoon olive oil to the pot and reduce heat to medium. Add diced onions, chopped carrots, and celery. Cook for about 10 minutes, scraping up any browned bits from the bottom to incorporate flavor.
- Add Potatoes and Seasonings: Stir in the cubed potatoes, minced garlic, fresh oregano, tomato paste, and Worcestershire sauce. Mix gently to combine all ingredients.
- Combine and Simmer: Return seared beef to the pot. Add beef broth, water, and barley. Stir well, increase heat to high, and bring to a boil.
- Cook the Soup: Once boiling, cover the pot and reduce heat to medium-low. Add bay leaves and let simmer for at least 1 hour, stirring occasionally until the beef is tender, vegetables are soft, and barley is cooked.
- Final Seasoning: Remove the soup from heat. Discard bay leaves and taste. Adjust seasoning with additional salt, pepper, and fresh oregano as desired before serving.
Notes
- This soup is best enjoyed fresh but can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use low-sodium broth to control salt content and adjust seasoning at the end as needed.
- For a thicker soup, simmer uncovered during the last 15 minutes to reduce the liquid.
- Substitute pearl barley if hulled barley is unavailable, though cooking times may vary slightly.
- For a more intense beef flavor, sear the beef well but avoid burning for bitterness.
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
