Description

This hearty Beef Barley Soup is a comforting and nutritious meal perfect for chilly days. Featuring tender stewing beef, wholesome barley, and a medley of fresh vegetables simmered in a savory broth, this soup offers rich flavors and satisfying texture. The combination of seared beef and aromatic vegetables enhanced with tomato paste and Worcestershire sauce creates a deep, robust base that is both filling and delicious.

Ingredients

Beef and Seasoning

2 pounds stewing beef (or chuck roast, cut into ¾-inch cubes)
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil (divided)
2 tablespoons all-purpose flour

Vegetables and Flavorings

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)
¼ cup tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves

Liquids and Grain

4 cups low-sodium beef broth (or beef stock)
6 cups water
1 cup hulled barley

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Instructions

Prepare the beef: Pat the stewing beef dry with paper towels and season evenly with salt and black pepper to enhance flavor and help with browning.
Sear the beef: Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Add beef pieces in a single layer, working in batches if needed, and cook for 3-5 minutes until browned on the outside. This develops rich flavor through caramelization.
Flour the beef: Reduce heat to medium and sprinkle the browned beef with 2 tablespoons of flour. Stir continuously for about a minute to coat the beef uniformly and help thicken the soup later. Remove the beef and set aside.
Sauté the vegetables: Add the remaining tablespoon of olive oil to the same pot over medium heat. Add the diced onions, chopped carrots, and celery. Cook for approximately 10 minutes, stirring occasionally. Scrape up any browned bits stuck to the pot—these add depth of flavor.
Add remaining flavorings: Once vegetables soften, stir in cubed potatoes, minced garlic, fresh oregano, tomato paste, and Worcestershire sauce. Mix gently to combine all ingredients.
Combine and simmer: Return the seared beef to the pot. Pour in beef broth, water, and add the barley. Stir well and increase heat to high to bring the mixture to a boil. Then cover the pot, reduce heat to medium-low, add bay leaves, and let simmer for at least 1 hour, stirring occasionally until vegetables are tender, barley cooked through, and beef is melt-in-your-mouth tender.
Finish and serve: Remove from heat, discard bay leaves, and season with additional salt, pepper, and fresh oregano to taste. Serve hot and enjoy a warming bowl of beef barley soup.

Notes

For best results, brown the beef in batches to avoid overcrowding the pan and ensure even browning.
You can substitute pearl barley if hulled barley is unavailable, but adjust cooking time as needed.
This soup freezes well; cool completely before storing in airtight containers for up to 3 months.
To reduce sodium, use low-sodium or homemade beef broth and adjust salt at the end of cooking.
For a thicker consistency, reduce the amount of water or simmer uncovered for the last 15 minutes.