Beef Barley Soup
A hearty and flavorful Beef Barley Soup made with tender beef, nutritious barley, and vegetables in a rich broth.
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cup beef broth
- 1 can (14.5 oz) diced tomatoes
- ½ cup pearl barley
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 cup mushrooms, sliced (optional)
- 1 cup frozen peas (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add beef and cook until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Return the beef to the pot and pour in beef broth, diced tomatoes, and barley.
- Stir in thyme, oregano, bay leaf, salt, black pepper, and Worcestershire sauce.
- Bring to a boil, then reduce heat and let it simmer for about 1 hour, stirring occasionally.
- Add mushrooms and peas (if using) and cook for an additional 15-20 minutes until the barley is tender.
- Remove bay leaf before serving. Enjoy hot with fresh bread or crackers!
Notes
- For extra depth of flavor, sear the beef well before simmering.
- If the soup thickens too much, add extra broth or water.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.