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Beef Barley Soup recipe

Beef Barley Soup

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Prep Time 20 minutes
Cook Time 1 hour 29 minutes
Servings: 6 people
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1¼ lb beef stew meat
  • 1 onion
  • 2 celery ribs
  • 2 carrots
  • 6 oz mushrooms
  • 3 garlic cloves
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 7 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • ⅔ cup pearl barley
  • Salt and black pepper
  • Fresh parsley

Method
 

  1. Brown seasoned beef in olive oil; set aside.
  2. Cook onion, celery, carrots and mushrooms for 5–7 minutes.
  3. Add garlic, tomato paste and thyme; cook for 1 minute.
  4. Return beef; add broth, Worcestershire and bay leaf.
  5. Cover and simmer for 60 minutes.
  6. Add rinsed barley and simmer for 35–45 minutes until tender.
  7. Remove bay leaf, adjust seasoning and broth.
  8. Garnish with parsley and serve

Notes

Use pearl barley, not hulled barley, unless you adjust the cooking time.
Add more broth if the soup becomes too thick.
Refrigerate leftovers promptly and use them within 3–4 days.
Freeze in portions for convenient future meals.