Beef & Barley Soup (Hearty & Flavorful)
Ingredients (Serves 6)
1 ½ lbs (680g) beef chuck, cut into small cubes
2 tablespoons olive oil
1 medium onion, diced
3 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
6 cups beef broth
1 cup water
¾ cup pearl barley
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf
½ teaspoon black pepper
Salt to taste
1 tablespoon Worcestershire sauce
2 tablespoons fresh parsley (optional)
Instructions
Brown the Beef
Heat olive oil in a large pot over medium-high heat.
Season beef with salt and pepper.
Brown in batches (don’t overcrowd). Remove and set aside.
Sauté Vegetables
In the same pot, add onion, carrots, and celery.
Cook 5–6 minutes until softened.
Add garlic and cook 30 seconds.
Build Flavor
Stir in tomato paste and cook 1 minute.
Return beef to the pot.
Simmer
Add beef broth, water, thyme, bay leaf, Worcestershire sauce, and barley.
Bring to a boil, then reduce heat.
Cover and simmer 45–60 minutes until beef is tender and barley is cooked.
Finish
Remove bay leaf. Adjust salt and pepper.
Sprinkle with fresh parsley and serve hot.
Make It NOT Boring
Add mushrooms for depth
Splash of balsamic at the end
Fresh cracked black pepper
Stir in a little butter before serving