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Beef Barley Soup

A hearty and comforting soup combining tender beef, vegetables, and pearl barley for a satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

Main

  • 1 tablespoon olive oil
  • 1 pound beef stew meat
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 medium yellow onion (chopped)
  • 3 ribs celery (chopped)
  • 3 carrots chopped into ½-inch pieces
  • 8 ounces cremini mushrooms (sliced)
  • 4 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 6 cups low sodium beef broth or chicken broth, plus more as needed
  • 1 tablespoon Worcestershire sauce
  • ¾ cup pearl barley (rinsed)

For serving

  • to taste chopped fresh parsley for garnish

Instructions
 

  • Heat oil in a large pot, brown beef, then remove.
  • Sauté vegetables until softened, then add garlic, thyme, and tomato paste, cook 1 minute.
  • Return beef to pot, add broth, Worcestershire, bay leaves, and simmer 45 minutes.
  • Add barley, cook 45-60 minutes until tender. Remove bay leaves, adjust seasonings, and serve garnished with parsley.

Notes

Ensure barley is rinsed for best texture. Adjust broth amount if needed during cooking.
Keyword Beef