Beef Barley Soup

Beef Barley Soup recipe that's packed with flavor!

Ingredients:

1 lb beef stew meat, cut into small cubes

1 tablespoon olive oil

1 small onion, diced

2 carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

6 cups beef broth

1 can (14.5 oz) diced tomatoes (optional)

½ cup pearl barley, rinsed

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

½ teaspoon dried thyme

½ teaspoon dried oregano

1 bay leaf

1 tablespoon Worcestershire sauce (optional, for depth of flavor)

1 cup potatoes, diced (optional, for extra heartiness)

Fresh parsley for garnish

Instructions:

1. Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove and set aside.

2. Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.

3. Simmer the Soup: Return the beef to the pot. Add beef broth, diced tomatoes (if using), barley, salt, pepper, thyme, oregano, bay leaf, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 45–60 minutes, until the beef is tender and barley is cooked. Stir occasionally.

4. Add Potatoes (Optional): If using potatoes, add them about 20 minutes before the soup is done so they don't overcook.

5. Finish and Serve: Remove the bay leaf, taste, and adjust seasoning if needed. Garnish with fresh parsley and serve with crusty bread.