Description
Warm, savory, and satisfying, this Easy Beef Barley Soup combines tender beef, chewy barley, and a medley of vegetables in a rich broth. Perfect for chilly evenings or as meal prep, this classic soup is as nourishing as it is delicious.
Ingredients
- 1 pound stewing beef
- 1 teaspoon salt (to taste)
- 1 teaspoon pepper (to taste)
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 3 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 3 cups water
- 3/4 cup pearl barley
- 1 tablespoon fresh parsley, chopped
Instructions
- Prep the Beef: Season beef with salt and pepper. Coat in flour by shaking in a Ziploc bag.
- Sear the Beef: Heat olive oil in a large Dutch oven. Sear beef in batches for 3 minutes per side. Remove and set aside.
- Cook Mirepoix: In the same pot, sauté onion, carrot, and celery for 5 minutes until softened.
- Add Garlic and Tomato Paste: Stir in garlic, oregano, and tomato paste. Cook for 30 seconds until fragrant.
- Deglaze and Simmer: Deglaze with a splash of beef broth. Add remaining broth, water, and beef. Simmer covered for 30–45 minutes.
- Cook Barley: Add barley and simmer another 30 minutes until tender. Stir occasionally and add water if needed.
- Finish and Serve: Stir in parsley, adjust seasoning, and serve hot.
Notes
- Add barley only after beef is tender to avoid overcooking.
- Swap pearl barley with rice or quick-cooking barley for a faster version.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of water or broth.
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Expert Tip:
For an extra depth of flavor, add a splash of Worcestershire sauce or red wine during the simmering stage.
Enjoy a comforting bowl of this hearty soup with crusty bread or a green salad!
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American