Soup with Beef and Barley

Step 1: Sear the Beef

1. Season the Beef: Sprinkle salt and black pepper over the beef cubes to season.
2. Sear the Beef: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches (to avoid overcrowding) and sear until browned on all sides. This step locks in flavor. Remove the beef and set it aside on a plate.

Step 2: Sauté the Vegetables

1. Sauté Onions and Garlic: In the same pot, add the remaining tablespoon of olive oil. Add the onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add Carrots, Celery, and Mushrooms: Stir in the diced carrots, celery, and mushrooms (if using) and cook for 5-6 minutes, until the vegetables begin to soften.

Step 3: Build the Soup Base

1. Deglaze with Broth: Pour in a bit of the beef broth, scraping the bottom of the pot with a spatula to release any browned bits — this adds a lot of flavor.
2. Add the Rest of the Broth: Pour in the remaining beef broth and 1 cup of water.
3. Add Tomatoes, Beef, and Seasonings: Stir in the diced tomatoes with their juices, seared beef, bay leaf, thyme, and rosemary. Bring everything to a gentle simmer.

Step 4: Add the Barley and Simmer

1. Add Barley: Stir in the rinsed barley, then cover the pot and reduce the heat to low. Let the soup simmer for about 45 minutes, stirring occasionally, until the beef is tender and the barley is cooked through.
2. Check the Consistency: If the soup is too thick for your liking, add a bit more water or beef broth to reach your desired consistency.

Step 5: Add Optional Vegetables (if using)

1. Potatoes and Zucchini: For extra heartiness, add the diced potato and/or zucchini about 20 minutes before the soup is finished cooking. Allow the vegetables to cook until tender.

Step 6: Season and Garnish

1. Taste and Adjust Seasoning: Add additional salt and pepper as needed to taste.
2. Garnish: Remove the bay leaf and ladle the soup into bowls. Garnish with fresh chopped parsley for a burst of color and fresh flavor.

Serving Suggestions

Serve this beef and barley soup hot with a side of:

• Crusty Bread: Perfect for dipping and soaking up the broth.
• Green Salad: A light side salad complements the hearty soup well.
• Grated Parmesan: A sprinkle of Parmesan adds a touch of saltiness and richness.

Why You’ll Love This Beef and Barley Soup

• Deep, Rich Flavor: The seared beef, slow simmering, and blend of herbs create an incredibly flavorful broth.
• Perfectly Tender Beef: Cooking the beef slowly in the broth ensures it turns out tender and juicy.
• Hearty and Nutritious: Loaded with vegetables and barley, this soup is not only filling but also packed with nutrients.
• Great for Leftovers: The flavors deepen over time, making leftovers even tastier. It also freezes well for easy meal prep.

Make-Ahead and Storage Tips

• Refrigerating: Let the soup cool, then store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
• Freezing: This soup freezes beautifully. Let it cool, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Tip for Freezing: If you plan to freeze, consider cooking the barley separately and adding it to each serving as you reheat. This helps keep the barley from becoming too soft after freezing.

Conclusion

This Beef and Barley Soup is a warm and satisfying dish that brings all the comfort of a homemade meal in every spoonful. It’s the perfect recipe to make on a lazy weekend or to batch-cook for weekday lunches. Serve with fresh bread and your favorite garnishes, and you have a cozy, complete meal that everyone will enjoy.