Description
Hearty and satisfying Beef Barley Soup made with tender stewing beef, fresh vegetables, and hulled barley simmered in a flavorful beef and tomato broth, perfect for a comforting meal.
Ingredients
Scale
Beef and Seasoning
- 2 pounds stewing beef (or chuck roast, cut into ¾-inch cubes)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon olive oil (divided)
- 2 tablespoon all-purpose flour
Vegetables and Flavorings
- 2 large onions (diced)
- 4 large carrots (chopped)
- 3 stalks celery (chopped)
- 2 cups Yukon gold potatoes (chopped into 1-inch cubes, about 3 potatoes)
- 5 cloves garlic (minced)
- 1 tablespoon fresh oregano (minced)
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
Liquids and Grains
- 4 cups low-sodium beef broth (or beef stock)
- 6 cups water
- 1 cup hulled barley
Instructions
- Prepare the beef: Pat the stewing beef dry with paper towels and season evenly with salt and black pepper.
- Sear the beef: Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Add beef in a single layer and cook for about 5 minutes until browned on all sides. Work in batches if needed to avoid overcrowding.
- Flour the beef: Reduce heat to medium and sprinkle the beef with 2 tablespoons of all-purpose flour. Cook for about 1 minute while stirring to coat the beef evenly. Remove browned beef to a clean plate and set aside.
- Sauté the vegetables: Heat remaining 1 tablespoon olive oil in the same pot over medium heat. Add diced onions, carrots, and celery, cooking for 10 minutes until softened and flavorful. Scrape up any browned bits from the bottom to incorporate.
- Add potatoes and aromatics: Stir in cubed potatoes, minced garlic, fresh oregano, tomato paste, and Worcestershire sauce. Mix gently to combine flavors.
- Combine ingredients and simmer: Return the seared beef to the pot. Add beef broth, water, and hulled barley. Stir well and bring the mixture to a boil over high heat.
- Cook the soup: Once boiling, cover the pot and reduce heat to medium-low. Add bay leaves and simmer for 1 hour, stirring occasionally until the barley is tender, vegetables are soft, and beef is melt-in-your-mouth tender.
- Finish and serve: Remove from heat. Season soup with additional salt, pepper, and fresh oregano to taste. Remove bay leaves before serving hot.
Notes
- Use stewing beef or chuck roast for tender, flavorful meat chunks.
- Cooking the beef in batches prevents overcrowding and ensures proper browning.
- Scraping brown bits from the pot adds rich flavor to the soup base.
- Hulled barley provides chewy texture and nutritional fiber; rinse before adding if desired.
- Simmering for at least 1 hour allows flavors to meld and meat to become tender.
- Adjust seasoning at the end to suit your taste preferences.
- Leftovers reheat well and flavors improve the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 426 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 78 mg
