Hearty Beef & Barley Soup

Hearty Beef & Barley Soup

Ingredients

• 1 1/2 lbs beef stew meat (chuck), cut into 3/4-inch cubes
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 3 stalks celery, sliced
• 3 medium carrots, peeled and sliced into rounds
• 3 cloves garlic, minced
• 8 oz cremini or button mushrooms, sliced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 8 cups beef broth
• 1 cup pearl barley (uncooked), rinsed
• 2 dried bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper to taste
• Fresh parsley for garnish

Directions

1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat.
2. Brown the beef in batches — don't crowd the pan — about 3–4 minutes per side until a deep brown crust forms. Transfer browned beef to a plate. This step builds the flavor base, so don't skip it.
3. Reduce heat to medium. Add the onion and celery to the pot and cook 5–6 minutes until softened, scraping up any brown bits from the bottom of the pot.
4. Add the carrots, garlic, and mushrooms. Cook another 4–5 minutes, stirring occasionally.
5. Stir in the tomato paste and cook 2 minutes until it darkens slightly and smells fragrant.
6. Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes.
7. Add the rinsed pearl barley. Continue to simmer, covered, for another 45–60 minutes until the barley is tender and the beef is very tender and starting to fall apart.
8. Remove and discard the bay leaves. Taste and adjust salt and pepper. Serve piping hot, topped with fresh parsley, alongside crusty bread or dinner rolls.