Step 1: Prepare the Beef

  1. Season and Coat: Pat the beef pieces dry with a paper towel, then season with salt and pepper. For a thicker soup, coat the beef lightly in flour.
  2. Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches to avoid overcrowding, searing each side until browned (about 3–4 minutes per side). Remove the beef and set aside.

Step 2: Sauté the Vegetables

  1. In the same pot, add a bit more olive oil if needed.
  2. Sauté the onions, carrots, and celery for 5–7 minutes until softened and slightly caramelized.
  3. Add the garlic and cook for another minute, stirring frequently to avoid burning.

Step 3: Build the Flavor

  1. Stir in the tomato paste and cook for 2–3 minutes to develop its rich flavor.
  2. Add the Worcestershire sauce, dried thyme, and bay leaf, stirring to combine.

Step 4: Add the Broth and Beef

  1. Pour in the beef broth and water (if needed), then return the seared beef to the pot.
  2. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 45 minutes to 1 hour, or until the beef is tender.

Step 5: Add the Barley

  1. Rinse the pearl barley under cold water to remove excess starch.
  2. Stir the barley into the soup, cover, and simmer for an additional 30–40 minutes, or until the barley is tender but not mushy.

Step 6: Adjust and Finish

  1. Taste the soup and adjust the seasoning with additional salt and pepper as needed.
  2. If you’re adding mushrooms, stir them in during the last 15 minutes of cooking to retain their texture.
  3. Remove the bay leaf before serving.

Serving Suggestions

  • Garnish: Sprinkle with fresh parsley for a burst of color and flavor.
  • Bread: Serve with crusty bread, dinner rolls, or crackers for dipping.
  • Side Salad: Pair with a simple green salad for a balanced meal.

Tips for the Best Beef Barley Soup

  1. Choose the Right Cut: Use well-marbled beef like chuck roast for tender, flavorful bites.
  2. Slow Cooking Option: For extra convenience, cook the soup in a slow cooker. Sear the beef and sauté the vegetables, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
  3. Thicker Soup: Add a tablespoon of cornstarch or flour mixed with water toward the end of cooking if you prefer a thicker consistency.
  4. Storage: Store leftovers in the refrigerator for up to 4 days. The soup thickens as it sits, so add a splash of water or broth when reheating.

Variations

  1. Vegetarian Version: Replace the beef with lentils or mushrooms, and use vegetable broth.
  2. Spicy Twist: Add a pinch of red pepper flakes or cayenne for heat.
  3. Herbaceous Flavor: Add fresh rosemary or parsley stems during cooking for an aromatic touch.

Conclusion

Beef barley soup is a hearty, wholesome dish that’s perfect for any season. Its rich flavors, tender beef, and chewy barley make it a comforting meal the whole family will enjoy. Whether you’re serving it as a main course or a starter, this classic recipe is sure to become a favorite in your kitchen. Try it today and savor the warmth of homemade goodness!