Beef & Barley Soup

 

Beef & Barley Soup

(A rustic, slow-simmered soup with tender beef and wholesome barley)

Ingredients (Serves 6)

1 ½ pounds beef chuck or stew meat, cut into bite-sized pieces

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

6 cups beef broth (low-sodium if preferred)

1 cup water (as needed)

¾ cup pearl barley (or hulled barley for a chewier texture)

1 tablespoon tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme

½ teaspoon dried oregano

1 bay leaf

Salt & black pepper, to taste

1 cup mushrooms, sliced (optional)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Sear the beef:

Heat olive oil in a large pot over medium-high heat.

Season the beef with salt and pepper, then brown it on all sides (about 5-7 minutes).

Remove and set aside.

2. Sauté the aromatics:

In the same pot, add onion, garlic, carrots, and celery. Sauté for 3-4 minutes until softened.

Stir in mushrooms (if using) and cook for another 2 minutes.

3. Build the soup base:

Stir in tomato paste, Worcestershire sauce, thyme, oregano, and bay leaf.

Pour in the beef broth and return the seared beef to the pot.

4. Simmer the soup:

Bring to a boil, then reduce heat to low and let it simmer for 45 minutes, partially covered.

5. Cook the barley:

Add barley and continue to simmer for another 30 minutes, until the barley is tender.

If the soup thickens too much, add a bit of water to adjust consistency.

6. Final touches:

Remove the bay leaf and check for seasoning, adding more salt or pepper as needed.

Stir in fresh parsley before serving.

Serving Suggestions:

Serve with crusty bread or a side salad.

A sprinkle of Parmesan cheese adds a rich finish.

For a slow cooker version, cook on low for 6-8 hours, adding barley in the last 2 hours.

Would you like a variation with different grains, like farro or quinoa?