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Hearty Beef Barley Soup: The Ultimate Comfort Meal

Close-up of a white bowl filled with rich, brown beef barley soup, showing chunks of beef and cooked barley grains.
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Prepare this hearty beef barley soup, a classic comfort food that tastes like it simmered all day. This recipe uses tender beef chunks and wholesome barley in a rich broth, perfect for cozy dinners or meal prep.

Ingredients

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  • 2 tablespoons olive oil
  • 1.5 pounds beef chuck, cut into 1-inch pieces
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 6 cups low-sodium beef broth
  • 1 cup pearl barley, rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup frozen peas (optional, for the end)

Instructions

  1. Season the beef pieces generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  5. Return the beef to the pot. Pour in the beef broth, diced tomatoes (with juice), Worcestershire sauce, and bay leaf. Bring the mixture to a boil.
  6. Stir in the rinsed pearl barley.
  7. Once boiling, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is fork-tender and the barley is soft. Stir occasionally to prevent sticking.
  8. Remove and discard the bay leaf. Taste the soup and adjust salt and pepper as needed.
  9. If using, stir in the frozen peas during the last 5 minutes of cooking until they are heated through.
  10. Serve this nourishing beef barley soup hot with crusty bread.

Notes

  • For a richer flavor, sear the beef in batches and deglaze the pot with 1/2 cup of dry red wine before adding the broth.
  • If you prefer a thicker soup, remove about 1 cup of the soup near the end, mash it slightly with a fork, and stir it back in.
  • This recipe freezes well. Cool completely before storing in airtight containers for up to 3 months.

Nutrition

Find it online: https://pureplatepath.com/one-pot-beef-barley-soup-recipe/