Description
Hearty and comforting Beef Barley Soup featuring tender stewing beef, nutritious barley, potatoes, and mixed vegetables simmered in a flavorful beef broth with Italian seasoning and a touch of Worcestershire sauce. Perfect for a warming meal any day.
Ingredients
Scale
Meat and Seasoning
- 1.5 pounds stewing meat, cut into small pieces
- Salt and pepper, to taste
- 1–2 teaspoons Italian seasoning
- 1 teaspoon Worcestershire sauce
Vegetables and Aromatics
- 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
- ⅔ cup barley
Instructions
- Season the Beef: Generously season the stewing meat with salt and pepper to enhance the flavor of the beef before cooking.
- Brown the Beef and Sauté Onions: Heat olive oil in a large soup pot over medium heat. Add the beef and white onion, cooking them until the beef is browned on all sides and the onions soften, which adds depth to the soup base.
- Add Garlic and Italian Seasoning: Stir in the minced garlic and cook for about 1 minute until fragrant and browned slightly. Then sprinkle in the Italian seasoning and cook for another 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, which adds flavor.
- Add Remaining Liquids and Tomatoes: Pour in the rest of the beef broth, add the diced tomatoes (with juices), and Worcestershire sauce into the pot, stirring to combine all ingredients.
- 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 so the beef starts to become tender.
- Add Barley: Stir in the barley evenly throughout the soup to allow it to 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 become tender.
- Add Frozen Vegetables: Stir in the frozen vegetables and continue cooking for an additional 10 minutes, ensuring that the barley and veggies 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
- For a thicker soup, reduce the amount of broth slightly or cook uncovered longer.
- Use pearl barley for a softer texture or hulled barley for more chewiness.
- Feel free to substitute frozen mixed vegetables with fresh seasonal vegetables.
- If you prefer a spicier soup, add a pinch of crushed red pepper flakes when adding Italian seasoning.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 65 mg
