Hearty Beef and Barley Soup: A Comforting Classic

Step-by-Step Instructions

Step 1: Sear the Beef

1. Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
2. Brown the Beef: Add the beef stew meat to the pot in a single layer, working in batches if necessary. Sear the meat on all sides until browned, about 5–7 minutes. This step adds flavor to the soup.
3. Remove and Set Aside: Once browned, remove the beef from the pot and set it aside on a plate.

Step 2: Sauté the Vegetables

1. Cook the Onions and Garlic: In the same pot, add the diced onion and minced garlic. Sauté for about 2 minutes, stirring frequently, until the onion becomes translucent and fragrant.
2. Add the Carrots and Celery: Add the sliced carrots and celery to the pot, stirring occasionally. Cook for another 3–4 minutes until the vegetables begin to soften.

Step 3: Build the Soup Base

1. Return the Beef: Return the browned beef to the pot along with any accumulated juices.
2. Add the Broth: Pour in the beef broth, scraping the bottom of the pot to release any browned bits, which add flavor to the soup.
3. Add Seasonings: Add the bay leaf, dried thyme, and dried rosemary. Season with salt and pepper to taste.

Step 4: Add the Barley and Simmer

1. Add the Barley: Stir in the rinsed pearl barley.
2. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes to 1 hour, or until the beef is tender, the barley is cooked, and the flavors meld together.
3. Check for Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper, if needed.

Step 5: Serve and Enjoy

1. Garnish and Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot.
2. Pair with Bread: This hearty soup pairs beautifully with crusty bread or a side of buttered rolls for a complete meal.

Tips for Perfect Beef and Barley Soup

• Choose the Right Beef: Beef stew meat or chuck roast works well in this recipe, as these cuts become tender with slow cooking.
• Rinse the Barley: Rinsing the barley removes excess starch and ensures a clean, nutty flavor.
• Use Fresh Herbs for Extra Flavor: If you have fresh thyme or rosemary, feel free to use those instead of dried herbs for a more vibrant taste.
• Adjust the Thickness: If you prefer a thicker soup, you can simmer it uncovered for the last 15 minutes to reduce the liquid. If you want it thinner, simply add more broth.