Description
This hearty beef barley soup is a warm, comforting meal perfect for chilly days. Tender stewing beef simmers with wholesome barley, potatoes, celery, mixed vegetables, and savory tomatoes in a rich beef broth seasoned with Italian herbs and Worcestershire sauce. The soup is browned to develop deep flavors and garnished with fresh parsley for a deliciously satisfying bowl of goodness.
Ingredients
Scale
Beef and Seasonings
- 1.5 pounds stewing meat, cut into small pieces
- Salt and pepper, to taste
- 1-2 teaspoons Italian seasoning
- 1 teaspoon Worcestershire sauce
Vegetables
- ½ cup white onion, finely diced
- 1 tablespoon minced garlic
- ½ cup celery, chopped
- 1 large Russet potato, peeled and cut into ½-inch cubes
- 1 cup frozen vegetables (mixed)
- Fresh parsley, for garnish
Liquids and Grains
- 2-3 tablespoons olive oil
- 1 (15 ounce) can diced tomatoes
- 6-7 cups beef broth
- â…” cup barley
Instructions
- Season the Beef: Generously season the stewing meat with salt and pepper to enhance the beef’s natural flavor before cooking.
- Brown the Beef and Sauté Onions: Heat olive oil in a large soup pot over medium heat. Add the beef pieces and diced white onion, cooking until the beef is browned on all sides and onions soften, building a flavorful base.
- Add Garlic and Italian Seasoning: Stir in the minced garlic and cook for about 1 minute until fragrant and slightly browned. Then sprinkle in the Italian seasoning and cook for an additional 30 seconds to release the herbs’ aroma.
- Deglaze the Pot: Pour a small amount of beef broth into the pot to deglaze, scraping up any browned bits from the bottom of the pot, which adds depth to the flavor.
- Add Remaining Liquids and Tomatoes: Pour in the rest of the beef broth, add the diced tomatoes with their juices, and Worcestershire sauce. Stir everything together to combine.
- Simmer the Soup: Bring the mixture to a low simmer, then reduce the heat to low and cover the pot. Let it cook for 20 minutes to allow the beef to start becoming tender.
- Add Barley: Stir in the barley evenly throughout the soup so it can absorb the flavors and soften.
- Add Potatoes and Celery: Mix in the cubed potatoes and chopped celery, then cook the soup for another 15 minutes until the potatoes are tender.
- Add Frozen Vegetables: Stir in the frozen mixed vegetables and continue cooking for an additional 10 minutes, ensuring the barley and vegetables are fully cooked and tender.
- Adjust Consistency and Seasoning: If the soup is too thick, add more beef broth as needed. Taste and adjust salt and pepper to your preference.
- Garnish and Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot for a satisfying meal.
Notes
- Use stewing meat with some fat content for best flavor and tender texture.
- If you prefer a thicker soup, reduce the amount of beef broth slightly or cook uncovered for longer.
- Barley can be substituted with pearl barley for a shorter cooking time.
- Frozen or fresh mixed vegetables both work well in this soup depending on what’s available.
- Leftovers keep well refrigerated for up to 4 days and the flavors deepen overnight.
