Description
Hearty and comforting Beef Barley Soup with tender chunks of stewing beef, nutritious vegetables, and chewy barley simmered in a rich beef and tomato broth. Perfect for a satisfying main course on chilly days.
Ingredients
Scale
Beef and Seasonings
- 2 pounds stewing beef (or chuck roast, cut into ¾-inch cubes)
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking Oils and Flour
- 3 tablespoon olive oil (divided)
- 2 tablespoon all-purpose flour
Vegetables
- 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)
Additional Flavorings
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
Liquids and Grains
- 4 cups low-sodium beef broth (or beef stock)
- 6 cups water
- 1 cup hulled barley
Instructions
- Season and Prepare Beef: Pat the stewing beef dry with paper towels and season it evenly with 1 teaspoon salt and ½ teaspoon black pepper to enhance flavor.
- Brown the Beef: Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Add the beef in a single layer to avoid overcrowding and cook until browned on the outside, about 3-5 minutes. You may need to do this in batches.
- Add Flour to Beef: Return all browned beef to the pot. Reduce heat to medium and sprinkle 2 tablespoons of flour over the beef. Cook for about one minute, stirring constantly to coat beef evenly and develop a slight roux. Then remove the beef to a clean plate and set aside.
- Sauté Vegetables: Heat remaining 1 tablespoon of olive oil in the same pot over medium heat. Add diced onions, chopped carrots, and celery. Cook these mirepoix vegetables for about 10 minutes until they soften and release their flavors, scraping up the flavorful browned bits from the bottom of the pot.
- Add Potatoes and Seasonings: Stir in chopped Yukon gold potatoes, minced garlic, fresh oregano, tomato paste, and Worcestershire sauce. Mix gently to combine all ingredients.
- Combine and Simmer: Return the seared beef back into the pot. Add 4 cups of low-sodium beef broth, 6 cups of water, and 1 cup of hulled barley. Stir well to combine. Increase heat to high and bring the mixture to a boil.
- Cook Soup Slowly: Once boiling, cover the pot and reduce heat to medium-low. Add 2 bay leaves and let the soup simmer for at least 1 hour, stirring occasionally to prevent sticking and ensure even cooking.
- Final Seasoning: When the vegetables are tender, barley is cooked through, and beef is melt-in-your-mouth tender, remove the pot from heat. Adjust seasoning with additional salt, pepper, and fresh oregano to taste. Remove bay leaves before serving.
Notes
- Use chuck roast if stewing beef is unavailable; both provide tender, flavorful meat after simmering.
- Simmer soup gently to ensure beef becomes tender and barley softens fully without becoming mushy.
- For a thicker soup, reduce the added water slightly or stir in a slurry of flour and cold water at the end and cook a few minutes longer.
- Fresh oregano can be substituted with dried oregano (use about 1 teaspoon dried) if unavailable.
- Leftovers store well for up to 3 days and the flavors develop even more after resting overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 426 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 78 mg
