Description
A warm and comforting Beef Barley Soup loaded with tender beef, hearty barley, carrots, celery, mushrooms, and savory herbs. This rich, flavorful soup is perfect for cozy weeknights and makes delicious leftovers the whole family will love.
Ingredients
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2 tablespoons olive oil
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1 ½ pounds beef stew meat, cut into cubes
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Salt and pepper, to taste
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1 medium onion, diced
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2 celery stalks, chopped
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3 large carrots, chopped
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8 ounces cremini mushrooms, sliced (optional)
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4 cloves fresh garlic, minced
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1 teaspoon dried thyme
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2 bay leaves
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2 tablespoons tomato paste
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8 cups beef broth
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1 tablespoon Worcestershire sauce
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1 cup pearl barley
Instructions
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Heat olive oil in a large Dutch oven over medium-high heat. Add the beef and brown on all sides. Transfer to a plate.
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Add onion, celery, carrots, and mushrooms to the pot. Cook until they begin to soften.
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Stir in garlic, dried thyme, and tomato paste. Cook for 1 minute to release flavor.
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Return the browned beef and juices to the pot.
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Pour in beef broth, Worcestershire sauce, and add bay leaves. Stir to combine.
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Cover and simmer for 45 minutes.
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Stir in the pearl barley, cover again, and simmer for 45–60 minutes more, or until the beef and barley are tender.
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Remove bay leaves and serve warm.
Notes
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If using quick-cooking barley, add it during the last 20–25 minutes of cooking.
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For extra richness, add a splash of red wine when sautéing the vegetables.
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Leftovers thicken as they sit—add water or broth when reheating.
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Mushrooms are optional but add great depth to the soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 365 kcal
- Sugar: 5 g
- Sodium: 860 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 60 mg