Description
Hearty and comforting Beef Barley Soup made with tender stewing beef, fresh vegetables, and nutty hulled barley simmered to perfection. This classic soup is packed with flavor and perfect for a satisfying meal any day of the week.
Ingredients
Scale
Beef and Seasoning
- 2 pounds stewing beef, or chuck roast, cut into ¾-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon olive oil, divided
- 2 tablespoon all-purpose flour
Vegetables and Herbs
- 2 large onions, diced
- 4 large carrots, chopped
- 3 stalks celery, chopped
- 2 cups Yukon gold potatoes, chopped into 1-inch cubes (about 3 potatoes)
- 5 cloves garlic, minced
- 1 tablespoon fresh oregano, minced
Other Ingredients
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 4 cups low-sodium beef broth, or beef stock
- 6 cups water
- 1 cup hulled barley
Instructions
- Season and Brown the Beef: Pat the stewing beef dry with paper towels and season with salt and black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Add the beef in a single layer, working in batches if necessary, and brown on all sides for about 3-5 minutes.
- Coat Beef with Flour: Return all browned beef to the pot, reduce heat to medium, and sprinkle with 2 tablespoons all-purpose flour. Cook for about 1 minute while stirring constantly to evenly coat the beef. Remove the beef to a clean plate and set aside.
- Sauté Mirepoix: Heat the remaining 1 tablespoon olive oil in the same pot over medium heat. Add the diced onions, chopped carrots, and celery. Cook for about 10 minutes, scraping up any browned bits stuck to the pot to incorporate their flavor.
- Add Potatoes and Flavorings: Once the vegetables soften, add the cubed potatoes, minced garlic, fresh oregano, tomato paste, and Worcestershire sauce. Stir gently to combine.
- Combine All Ingredients: Return the seared beef to the pot. Add the beef broth, water, and hulled barley. Stir well and bring to a boil over high heat.
- Simmer the Soup: Once boiling, cover and reduce heat to medium-low. Add the bay leaves and let the soup simmer for 1 hour, stirring occasionally.
- Finish and Season: When beef is tender, barley is cooked, and vegetables are soft, remove pot from heat. Season with additional salt, pepper, and fresh oregano to taste. Remove bay leaves before serving. Enjoy your comforting beef barley soup!
Notes
- If hulled barley is not available, substitute with 1 cup pearl barley.
- Note that both hulled and pearl barley contain gluten and are not gluten-free.
- For a gluten-free version, omit the barley and replace it with brown or wild rice, use gluten-free flour (or none), and ensure Worcestershire sauce is certified gluten-free.
- Barley continues to absorb liquid after cooking, which thickens the soup. Add water, one cup at a time, after reheating to restore desired consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
