Instructions
1. Sear the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef pieces with salt and black pepper. Working in batches, sear the beef until browned on all sides, about 3-4 minutes per batch. Remove the beef and set it aside.
2. Sauté the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened, stirring occasionally. Add the minced garlic, thyme, and rosemary, and cook for another minute until fragrant.
3. Build the Base:
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor. Pour in the beef broth, scraping the bottom of the pot to release any browned bits (these add extra flavor). Add the seared beef back into the pot.
4. Add the Barley and Tomatoes:
Stir in the rinsed pearl barley, diced tomatoes, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 45-50 minutes, or until the beef is tender and the barley is cooked through.
5. Finish and Serve:
Remove the bay leaf and stir in the chopped parsley. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with additional parsley. Serve hot and enjoy!
Tips for the Best Beef and Barley Soup
- Choose the Right Beef: Use beef chuck or stew meat for the most tender and flavorful results. Searing the beef before simmering adds depth to the soup.
- Prep Ahead: Chop your vegetables and measure out your ingredients in advance to make the cooking process seamless.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months; just reheat gently on the stovetop, adding a splash of broth or water if it thickens too much.
- Customize: Add mushrooms, potatoes, or green beans to pack even more vegetables into your soup.
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