A rich, hearty, and nourishing soup made with tender beef, wholesome barley, and fresh vegetables. Perfect for cold days when you need something warm, filling, and comforting.
Ingredients
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1 ½ pounds beef stew meat, cut into small cubes
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1 cup pearl barley, rinsed
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8 cups beef broth
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2 tablespoons olive oil
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1 large onion, finely chopped
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3 cloves garlic, minced
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3 carrots, sliced
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2 celery stalks, sliced
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1 cup mushrooms, sliced (optional)
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1 can (14.5 oz) diced tomatoes (optional for richer flavor)
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1 teaspoon dried thyme
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1 bay leaf
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Salt and black pepper to taste
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Fresh parsley, chopped (for garnish)
Directions
Step 1: Brown the Beef
Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches and brown them on all sides. This step locks in flavor and gives the soup a deep, rich taste. Remove the beef and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the chopped onion and cook for 3–4 minutes until soft. Add garlic, carrots, celery, and mushrooms. Cook for another 5 minutes, stirring occasionally, until slightly tender and fragrant.
Step 3: Build the Soup Base
Return the browned beef to the pot. Add the beef broth, diced tomatoes (if using), thyme, bay leaf, salt, and pepper. Stir well to combine all the flavors.
Step 4: Add the Barley
Stir in the rinsed pearl barley. Bring the soup to a gentle boil, then reduce heat to low.
Step 5: Simmer Slowly
Cover and let the soup simmer for about 45–60 minutes, or until the barley is tender and the beef is soft and easy to chew. Stir occasionally to prevent sticking.
Step 6: Final Touch
Remove the bay leaf. Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.
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