Description
This hearty Beef Barley Soup is the ultimate comfort food, combining tender beef, nutritious pearl barley, and a medley of vegetables simmered in a flavorful beef broth. Perfect for cozy dinners, this soup is rich in taste and packed with wholesome ingredients that warm you up from the inside out.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
Main Ingredients
- 1 pound beef stew meat, cut into 1-inch cubes
- 8 cups beef broth
- 1 cup pearl barley
- 1 (14.5 ounce) can diced tomatoes, undrained
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Finishing Touches
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Heat the olive oil: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté the aromatics: Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes, which brings out their sweetness and flavor.
- Brown the beef: Increase the heat to medium-high. Add the beef stew meat to the pot in batches to avoid overcrowding. Cook, turning occasionally, until the beef is browned evenly on all sides, which seals in the juices and adds depth to the soup.
- Add the broth and barley: Pour in the beef broth and add the pearl barley. Use a wooden spoon to scrape the bottom of the pot to loosen any browned bits (fond) as they add rich flavor to the broth.
- Incorporate the tomatoes and seasonings: Stir in the canned diced tomatoes with their liquid, dried thyme, dried rosemary, salt, and black pepper. This combination enhances the soup’s aromatic profile.
- Bring to a boil, then simmer: Bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 1/2 to 2 hours. This slow simmering tenderizes the beef and allows the barley to cook through. Stir occasionally and add extra broth if the soup becomes too thick.
- Add the frozen peas: Stir the frozen peas into the soup about 10 minutes before the end of cooking. This ensures they retain their color and slight crunch without becoming mushy.
- Adjust seasonings: Taste the soup and adjust the salt and pepper as needed to balance the flavors perfectly.
- Garnish and serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve immediately for a comforting meal.
Notes
- You can substitute pearl barley with hulled barley for a chewier texture, but cooking time may increase.
- For a richer broth, consider adding a splash of red wine when browning the beef.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust the seasoning as per preference; adding a squeeze of lemon juice before serving can brighten the soup’s flavor.
- To make this recipe gluten-free, replace pearl barley with certified gluten-free grains like quinoa or rice, keeping in mind texture differences.
