Description
This hearty beef barley soup is loaded with tender stewing beef, nutritious vegetables, and chewy pearl barley. It’s a comforting, satisfying meal perfect for chilly days. With a rich, flavorful broth, this soup can be made on the stovetop or in a slow cooker.
Ingredients
Units
Scale
- 1 pound stewing beef
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil (or more if needed)
- 1 large onion, chopped
- 1 large carrot, peeled and chopped
- 2 stalks celery, cleaned and chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 3 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 3 cups water
- 3/4 cup pearl barley (see notes)
- 1 tablespoon fresh parsley, chopped
Instructions
- Prep the Beef: Season the stewing beef generously with salt and pepper. Place the beef in a Ziploc bag with the flour. Shake until each piece is well coated in flour.
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Add the floured beef in batches (do not crowd the pot) and sear for about 3 minutes per side, until browned. Remove the beef and set aside.
- Cook the Mirepoix: In the same pot, add more olive oil if needed. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
- Add Garlic and Seasoning: Stir in the minced garlic, oregano, and tomato paste. Cook for about 30 seconds until fragrant.
- Deglaze and Simmer: Add a bit of beef broth to deglaze the pot, scraping up the browned bits from the bottom. Return the beef to the pot, add the remaining beef broth, water, and season with salt and pepper. Bring to a boil, then reduce heat to medium, cover, and simmer for 30-45 minutes, stirring occasionally, until the beef is tender.
- Cook the Barley: Add the pearl barley to the pot, stir, cover, and cook for another 30 minutes or until the barley is tender yet chewy. Stir occasionally to prevent the barley from sticking. Add more water if the soup becomes too thick.
- Finish and Serve: Once the barley is cooked, remove the pot from heat. Stir in the fresh parsley, then ladle the soup into bowls and serve hot.
Notes
- Leftover Beef: This recipe is great for using up leftover cooked beef, such as pot roast or steak.
- Barley Type: Pearl barley takes 25-30 minutes to cook, while hulled barley takes 40-50 minutes. If using hulled barley, add it earlier, before simmering the beef.
- Substitutes: If you can’t find barley, rice or couscous make good substitutes.
- Slow Cooker Instructions: Sear the beef, then transfer it along with the rest of the ingredients (except barley) to a slow cooker. Cook on high for 4 hours or low for 8 hours. Add the barley during the last 30 minutes of cooking.
- Make Ahead: For best texture, add the barley only when you’re ready to serve if making the soup ahead.
- Storage: Store leftovers in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave. Freeze leftovers for up to 6 months.
Nutrition
- Serving Size: 1 Serving
- Calories: 360kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 55mg
