Beef Barley Soup: A Hearty Delight for All Occasions!
If you’re on the hunt for a warm, comforting dish that brings a sense of home, look no further! Beef Barley Soup is here to warm your heart and satisfy your taste buds. Bursting with tender chunks of beef, wholesome vegetables, and rich barley, this soup is not only rich in flavor but also incredibly filling.
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat cut into chunks
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 medium yellow onion chopped
- 3 ribs celery chopped
- 3 carrots chopped into 1/2-inch pieces
- 8 ounces cremini mushrooms sliced
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 6 cups low sodium beef broth or low sodium chicken broth, plus more as needed
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 3/4 cup pearl barley rinsed
Instructions
- Heat the oil. In a large pot, heat the olive oil over medium heat.
- Brown the beef. Add the beef stew meat seasoned with salt and pepper, browning it on all sides.
- Sauté the vegetables. Toss in the chopped onion, celery, and carrots. Cook until the vegetables start to soften, about 5-7 minutes.
- Add mushrooms and garlic. Stir in the cremini mushrooms and minced garlic, cooking for another 2 minutes until fragrant.
- Introduce herbs. Mix in the dried thyme and tomato paste, cooking for an additional minute.
- Add broth. Pour in the beef broth and Worcestershire sauce, then add the bay leaves. Bring to a simmer.
- Stir in barley. Add the rinsed pearl barley and cover the pot, cooking for about 1-1.5 hours, or until the beef is tender and the barley is cooked.
- Final touches. Remove the bay leaves, adjust seasoning if necessary, and enjoy!