Step 1: Prepare the Beef

  1. Season the beef cubes with a generous pinch of salt and black pepper.
  2. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
  3. Add the beef cubes in batches (to avoid overcrowding) and sear them on all sides until browned, about 5 minutes per batch.
  4. Remove the browned beef from the pot and set aside.

Step 2: Sauté the Aromatics

  1. In the same pot, add the diced onion, carrots, and celery. Sauté for 4–5 minutes, stirring frequently, until the vegetables begin to soften.
  2. Add the minced garlic and cook for another minute until fragrant.

Step 3: Build the Base

  1. Stir in the tomato paste, cooking for 1–2 minutes to enhance its flavor.
  2. Add the diced tomatoes, beef stock, bay leaves, thyme, and rosemary. Stir well to combine.
  3. Return the browned beef to the pot, ensuring it’s fully submerged in the liquid.

Step 4: Simmer the Soup

  1. Bring the mixture to a boil over high heat.
  2. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for about 45 minutes. This allows the beef to tenderize and the flavors to meld.

Step 5: Add Barley and Optional Ingredients

  1. Stir in the pearl barley, and if using, add the sliced mushrooms and diced potatoes.
  2. Cover the pot again and simmer for an additional 30–40 minutes, or until the barley is tender and the beef is melt-in-your-mouth soft.

Step 6: Taste and Adjust

  1. Remove the bay leaves from the soup.
  2. Taste and adjust the seasoning with additional salt and pepper, as needed.
  3. If the soup is too thick, add a bit more beef stock or water to reach your desired consistency.

Step 7: Garnish and Serve

  1. Ladle the soup into bowls, ensuring each serving has a generous portion of beef, barley, and vegetables.
  2. Garnish with freshly chopped parsley for a burst of color and freshness.
  3. Serve hot with crusty bread or a side salad for a complete meal.

Tips for Success

  1. Use Quality Beef Stock: The richness of the soup heavily depends on the stock, so opt for homemade or a high-quality store-bought version.
  2. Don’t Rush the Simmering: Allowing the soup to simmer slowly enhances the depth of flavor and ensures the beef is tender.
  3. Make It Ahead: This soup tastes even better the next day as the flavors continue to develop.
  4. Freeze for Later: Beef and barley soup freezes well, making it a great option for meal prep. Store in airtight containers for up to 3 months.

Nutritional Benefits

  • Protein-Packed: Beef provides a good source of protein and iron.
  • Fiber-Rich: Barley adds fiber to keep you full and aid digestion.
  • Vitamin Boost: Vegetables like carrots and celery contribute essential vitamins and minerals.

Variations to Try

  • Vegetarian Option: Swap the beef for mushrooms and the beef stock for vegetable broth.
  • Spicy Twist: Add a pinch of chili flakes or cayenne for some heat.
  • Herbaceous Flavor: Incorporate fresh herbs like thyme and rosemary instead of dried for a vibrant taste.

Final Thoughts

Hearty beef and barley soup is more than just a meal; it’s a tradition of warmth and nourishment. With its robust flavors, tender beef, and chewy barley, it’s the perfect dish for chilly days or when you’re craving something satisfying. Follow this recipe to create a pot of comfort that will quickly become a family favorite!