Step 1: Sear the Beef

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
  2. Pat the beef cubes dry with a paper towel and season them with salt and pepper.
  3. Add the beef to the pot in a single layer and sear on all sides until browned (about 4-5 minutes). Work in batches if necessary to avoid overcrowding.
  4. Once browned, remove the beef from the pot and set it aside.

Step 2: Sauté the Vegetables

  1. Add the remaining tablespoon of olive oil to the same pot.
  2. Stir in the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
  3. Add the minced garlic and cook for an additional minute until fragrant.

Step 3: Deglaze the Pot

  1. Pour in a splash of beef broth or water and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. These bits add rich flavor to the soup.

Step 4: Add Liquid and Seasonings

  1. Return the browned beef to the pot.
  2. Add the beef broth, diced tomatoes (with their liquid), Worcestershire sauce, thyme, and bay leaf. Stir to combine.
  3. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes to an hour, allowing the beef to become tender.

Step 5: Add Barley

  1. After the beef has simmered, stir in the rinsed pearl barley.
  2. Continue simmering the soup, uncovered, for an additional 30-40 minutes, or until the barley is tender and cooked through. Stir occasionally to prevent the barley from sticking to the bottom.

Step 6: Adjust and Add Optional Ingredients

  1. If using mushrooms or potatoes, add them during the last 20-30 minutes of cooking, so they cook through without becoming mushy.
  2. Taste the soup and adjust the seasoning with additional salt and pepper as needed.

Step 7: Serve and Garnish

  1. Remove the bay leaf from the soup and discard.
  2. Ladle the hot soup into bowls and garnish with fresh parsley if desired.
  3. Serve with crusty bread or crackers for a complete and satisfying meal.

Tips for the Perfect Beef Barley Soup

  1. Choose the Right Beef: Use well-marbled beef chuck or stew meat for the best flavor and tenderness. Lean cuts can become tough during long cooking.
  2. Rinse the Barley: Rinse the pearl barley under cold water to remove excess starch, which can make the soup too thick.
  3. Make It Ahead: This soup tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 3 days.
  4. Freeze for Later: Beef barley soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Reheat gently on the stove, adding a splash of water or broth if needed.

Why This Soup is a Winner

  • Nutritious: Packed with protein, fiber, and essential nutrients from vegetables, this soup is a balanced meal in a bowl.
  • Versatile: You can customize it with your favorite vegetables or add herbs like rosemary or parsley for extra flavor.
  • One-Pot Wonder: With minimal cleanup, this dish is ideal for busy weeknights or meal prep.

Conclusion

Beef barley soup is a classic recipe that combines hearty ingredients with rich, comforting flavors. Whether you’re feeding a crowd or looking for leftovers to enjoy throughout the week, this soup is a foolproof option. Try this easy step-by-step recipe, and let the warmth of homemade soup bring comfort to your table. Serve it with your favorite side dish, and get ready for rave reviews!