Hearty Beef Barley Soup

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There’s nothing quite like a warm, hearty bowl of soup to bring comfort on a chilly day. This slow-simmered beef barley soup is a rich and satisfying dish, packed with tender beef, wholesome barley, and a medley of vegetables that add both flavor and nutrition. The beauty of this recipe lies in its simplicity—using basic ingredients and letting time do the work, resulting in a meal that tastes like it’s been cooking for hours. Whether you’re making this for a cozy family dinner or meal prepping for the week, it’s a nourishing option that’s both filling and delicious. The combination of barley and beef provides a wonderful texture, while aromatic seasonings infuse the broth with deep, savory notes. Plus, it’s a fantastic way to use up pantry staples and create something truly homemade.

Servings: 7

Ingredients

  • 1 pound beef stew meat, cubed
  • 1 tablespoon olive oil
  • 3 ribs celery, chopped
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 6 cups low-sodium beef broth (or chicken broth)
  • ¾ cup pearl barley, rinsed
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 3 carrots, chopped into ½-inch pieces
  • 1 tablespoon Worcestershire sauce
  • 8 ounces cremini mushrooms, sliced
  • Chopped fresh parsley for garnish

Instructions

  1. In a large heavy-bottom pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef cubes and season with salt and pepper. Sear until browned on all sides, then remove and set aside.
  2. Add the onion, celery, carrots, and mushrooms to the pot. Cook for about 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the garlic, dried thyme, and tomato paste. Cook for an additional minute until fragrant.
  4. Return the browned beef to the pot along with any accumulated juices.
  5. Pour in the beef broth, Worcestershire sauce, and add the bay leaves. Stir well, bring to a gentle simmer, then reduce heat to low. Cover and let it cook for about 45 minutes.
  6. Stir in the barley, cover again, and let it simmer for another 45-60 minutes, or until both the barley and beef are tender.
  7. Remove and discard the bay leaves. If the soup has thickened too much, add more broth to reach the desired consistency. Taste and adjust seasonings as needed.
  8. Garnish with fresh parsley before serving.

Nutritional Information & Dietary Considerations

This soup is a great source of protein from the beef, along with fiber-rich barley, which helps with digestion and keeps you full longer. The combination of vegetables adds essential vitamins and minerals, including vitamin A from the carrots and antioxidants from the mushrooms. It’s naturally low in fat, and using low-sodium broth makes it heart-friendly. For a gluten-free version, swap barley for quinoa or rice. If you prefer a leaner option, ground turkey or chicken can be substituted for beef.

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