Hearty Beef Barley Soup

Ingredients

For the beef and broth:

• 2 ½ lbs (about 1.1 kg) beef chuck or stew meat, cut into 1-inch cubes
• 2 tbsp olive oil or vegetable oil
• 10 cups beef broth (homemade or low-sodium store-bought)
• 2 cups water (add more if you like it soupier)
• 2 bay leaves
• 1 ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce

For the vegetables:

• 2 medium onions, chopped
• 4 large carrots, peeled and sliced
• 4 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (optional but adds great flavor)
• 1 can (14.5 oz / 400 g) diced tomatoes, undrained

For the barley and seasoning:

• 1 cup pearl barley, rinsed well
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp paprika
• ¼ cup fresh parsley, chopped (for garnish)

Instructions**

1. Brown the beef:

• In a large soup pot or Dutch oven, heat oil over medium-high heat.
• Add beef in batches (don’t overcrowd the pot). Brown on all sides until nicely seared.
• Remove beef and set aside.

1. Sauté the vegetables:

• In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes, stirring often.
• Add garlic and mushrooms, cooking for another 2 minutes until fragrant.

1. Deglaze and combine:

• Pour in a bit of the broth to deglaze the pot, scraping up the flavorful bits from the bottom.
• Return beef to the pot. Add remaining broth, water, tomatoes, bay leaves, Worcestershire sauce, thyme, oregano, paprika, salt, and pepper.

1. Simmer:

• Bring to a boil, then reduce heat to low.
• Cover and simmer for 1½ hours, until beef is tender.

1. Add the barley:

• Stir in the rinsed barley.
• Cover again and simmer for 45–60 minutes, stirring occasionally, until barley is cooked and soup thickens.

1. Adjust and serve:

• Taste and adjust seasoning (salt and pepper).
• Remove bay leaves.
• Sprinkle with fresh parsley before serving.

Serving Ideas**

• Serve with warm crusty bread or garlic toast.
• Add a green salad on the side for balance.
• For extra flavor, stir in a splash of red wine while simmering.

Storage Tips**

• Fridge: Keeps up to 4–5 days in an airtight container.
• Freezer: Freezes beautifully for up to 3 months (barley may absorb more liquid, so add extra broth when reheating).