The Best Beef Barley Soup
This Beef Barley Soup Recipe is hearty, rich, and deeply satisfying, made with tender chunks of beef, nutritious vegetables, and chewy barley in a comforting broth.
Equipment
- Dutch oven
Ingredients
Beef and Vegetables
- 2 pounds stewing beef or chuck roast, cut into ¾-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil, divided
- 2 tablespoons all-purpose flour
- 2 large onions, diced
- 4 large carrots, chopped
- 3 stalks celery, chopped
- 2 cups Yukon gold potatoes, chopped into 1-inch cubes
- 5 cloves garlic, minced
- 1 tablespoon fresh oregano, minced
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 2 pieces bay leaves
- 4 cups low-sodium beef broth or beef stock
- 6 cups water
- 1 cup hulled barley
Instructions
Cooking Instructions
- Pat the stewing beef dry with paper towels and season with salt and black pepper.
- Heat the olive oil in a large Dutch oven set over high heat. Add the beef to the pot in a single layer and cook until the beef starts to brown, about 3-5 minutes.
- Once all the beef is browned, return it to the pot, reduce the heat to medium, and sprinkle with two tablespoons of all-purpose flour. Cook for about a minute, mixing the beef continuously. Remove the beef to a plate and set aside.
- Heat an additional tablespoon of olive oil in the same pot over medium heat. Add the mirepoix (onions, carrots, celery) and cook for about 10 minutes, scraping up any brown bits from the bottom of the pot.
- After the vegetables have softened, add the cubed potatoes, fresh garlic, oregano, tomato paste, and Worcestershire sauce. Mix to combine.
- Return the seared beef to the pot and add the beef broth, water, and barley. Mix well and increase to high heat. Bring to a boil, cover, and reduce heat to medium-low. Add bay leaves and simmer for at least 1 hour.
- Once the vegetables are soft and the barley is tender, remove from heat and season with additional salt, pepper, and fresh oregano to taste. Enjoy!
Notes
No hulled barley? Use 1 cup pearl barley instead. For gluten-free, omit barley and use brown or wild rice instead.
Nutrition
Serving: 1bowlCalories: 426kcalCarbohydrates: 36gProtein: 28gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 78mgSodium: 950mgPotassium: 1025mgFiber: 7gSugar: 4gVitamin A: 1263IUVitamin C: 18mgCalcium: 83mgIron: 5mg
Tried this recipe?Let us know how it was!