Description
Hearty and comforting Beef Barley Soup made with tender stewing beef, fresh vegetables, and chewy barley in a rich beef and tomato broth. Perfect for a satisfying meal any day.
Ingredients
Scale
Beef and Seasonings
- 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 Aromatics
- 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 to enhance flavor and promote browning.
- Brown the beef: Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Add beef in a single layer, cooking in two batches if needed to avoid overcrowding. Brown the beef on all sides for about 3-5 minutes until just browned.
- Flour the beef: Return all browned beef to pot on medium heat. Sprinkle with 2 tablespoons of all-purpose flour and cook for about 1 minute, stirring continuously to coat beef evenly. Then remove beef to a clean plate and set aside.
- Sauté the vegetables: Add remaining 1 tablespoon olive oil to the pot. Over medium heat, add diced onions, chopped carrots, and celery. Cook for about 10 minutes until softened, scraping up browned bits from bottom to incorporate flavor.
- Add potatoes and seasonings: Stir in chopped Yukon gold potatoes, minced garlic, fresh oregano, tomato paste, and Worcestershire sauce. Mix gently to combine all ingredients well.
- Combine everything and simmer: Return beef to pot. Add low-sodium beef broth, water, and hulled barley. Stir well and bring mixture to a boil over high heat. Add bay leaves, then cover and reduce heat to medium-low. Let simmer for 1 hour, stirring occasionally to prevent sticking.
- Finalize and serve: When vegetables are tender, barley is cooked, and beef is melt-in-your-mouth tender, remove from heat. Adjust seasoning by adding extra salt, pepper, and fresh oregano as desired. Serve hot and enjoy!
Notes
- This soup is great for meal prep and tastes even better the next day as flavors meld.
- You can substitute pearl barley if hulled barley is unavailable, but cooking time may vary slightly.
- For a gluten-free version, use gluten-free flour and ensure Worcestershire sauce is gluten-free.
- Adding a splash of red wine during sautéing can enhance depth of flavor.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
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
