Hearty Beef Barley Soup with Carrots
Hearty Beef Barley Soup with Carrots
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 1 yellow onion, chopped
- 2 cups carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 6 cups beef broth, low sodium
- 2 cups water
- 1/2 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef stew meat in a single layer, working in batches if necessary to avoid overcrowding, and brown on all sides until a deep crust forms, about 5-7 minutes per batch. Remove the browned beef to a plate and set aside.
⏱️ 10 min
- 2
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min
- 3
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Return the browned beef to the pot.
⏱️ 3 min
- 4
Pour in the beef broth and water, scraping any browned bits from the bottom of the pot with a wooden spoon. Add the rinsed pearl barley, dried thyme, bay leaf, kosher salt, and black pepper. Stir to combine.
⏱️ 5 min
- 5
Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour and 15 minutes, or until the beef is very tender and the barley is cooked through. Stir occasionally to prevent sticking.
⏱️ 75 min
- 6
Remove the bay leaf from the soup. Taste and adjust seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef Barley Soup with Carrots
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 1 yellow onion, chopped
- 2 cups carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 6 cups beef broth, low sodium
- 2 cups water
- 1/2 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef stew meat in a single layer, working in batches if necessary to avoid overcrowding, and brown on all sides until a deep crust forms, about 5-7 minutes per batch. Remove the browned beef to a plate and set aside.
⏱️ 10 min - 2
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 3
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Return the browned beef to the pot.
⏱️ 3 min - 4
Pour in the beef broth and water, scraping any browned bits from the bottom of the pot with a wooden spoon. Add the rinsed pearl barley, dried thyme, bay leaf, kosher salt, and black pepper. Stir to combine.
⏱️ 5 min - 5
Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour and 15 minutes, or until the beef is very tender and the barley is cooked through. Stir occasionally to prevent sticking.
⏱️ 75 min - 6
Remove the bay leaf from the soup. Taste and adjust seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min