Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper. Sear in batches until browned (5-6 minutes per batch). Remove and set aside.
- Sauté Vegetables: Add onion, carrots, celery, and mushrooms (if using) to the pot. Cook 5-7 minutes until softened. Add garlic and cook 1 minute more.
- Add Broth and Seasoning: Return beef to the pot. Stir in broth, water, tomatoes, bay leaf, thyme, and rosemary. Bring to a boil, then reduce heat and simmer.
- Simmer the Soup: Cover and simmer 45-60 minutes, or until beef is tender. Stir occasionally.
- Add Barley: Stir in barley and simmer 30-40 minutes more, or until tender.
- Serve: Remove bay leaf. Taste and adjust seasoning. Ladle into bowls, garnish with parsley, and serve warm with crusty bread.
Cook Notes & Tips
- Searing the beef adds amazing flavor! Work in batches to avoid overcrowding the pot.
- Pearl barley cooks quickly and has a great texture. Rinse it before adding.
- Mushrooms are optional but add a delicious savory note.
Recipe Variations
- Vegetable Beef and Barley Soup: Add potatoes, zucchini, or green beans.
- Herb-Infused Soup: Use fresh thyme and rosemary (tied in a bundle for easy removal).
- Slow Cooker Option: Brown beef and sauté vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of meat? A: Yes! Chuck roast or ground beef work well. Adjust cooking times as needed.
Q: Can I freeze this soup? A: Absolutely! Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight before reheating.
Q: How do I store leftovers? A: Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop.
Enjoy this warming and flavorful Beef and Barley Soup! It’s a perfect hearty meal for the whole family.
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