Hearty Beef and Barley Soup

As the chill of winter settles in and the first whispers of frost dance upon the morning grass, there’s nothing quite as comforting as a steaming bowl of hearty beef and barley soup. This classic dish has warmed the hearts and bellies of families for generations, revered not just for its rich flavor but also its ability to bring people together around the dinner table. With its robust combination of tender beef, wholesome barley, and a medley of vegetables, this soup serves as a perfect remedy for cold days and a nourishing option for family gatherings.

Warm up your winter nights with a comforting bowl of hearty beef and barley soup. This classic recipe features tender beef, nutritious barley, and a delicious medley of vegetables, creating a satisfying meal perfect for family gatherings. Discover how to select the right beef, enhance flavors with fresh herbs, and master the essential cooking techniques for the ultimate cozy dish. Dive into making this nourishing soup and fill your kitchen with delightful aromas that evoke warmth and togetherness.

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Ingredients

1.5 lbs beef chuck, cut into 1-inch cubes

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, diced

1 cup mushrooms, sliced

1 cup pearl barley

8 cups beef broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

1 tablespoon Worcestershire sauce

2 cups diced tomatoes (canned or fresh)

Fresh parsley, chopped (for garnish)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot in batches to avoid overcrowding. Sear the beef until browned on all sides, about 5-7 minutes. Remove the beef and set it aside.

In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-6 minutes, until the vegetables start to soften.

Add the minced garlic and sliced mushrooms, cooking for an additional 2-3 minutes until fragrant.

Return the seared beef to the pot. Stir in the pearl barley, beef broth, thyme, rosemary, bay leaves, Worcestershire sauce, and diced tomatoes. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Stir occasionally, and check for tenderness of the beef. The barley should also be cooked through and tender.

Remove the bay leaves before serving. Taste the soup and adjust seasoning with additional salt, pepper, or Worcestershire sauce, if desired.

Serve hot, garnished with fresh parsley for a touch of color and added flavor. Enjoy your hearty beef and barley soup!

Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 6-8