Step 1: Prepare and Season the Beef
Begin by patting the beef stew meat dry with paper towels. This step is important as it helps the beef brown more effectively. Season the meat generously with salt and pepper, then coat it in flour. The flour not only adds flavor but also helps thicken the soup as it simmers.
Step 2: Brown the Beef
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the flour-coated beef in a single layer (you may need to work in batches to avoid overcrowding). Sear the meat on all sides until it’s deeply browned, about 3-5 minutes per side. Once browned, remove the beef from the pot and set it aside.
Tip: Browning the beef creates a caramelized crust that enhances the flavor of the soup, so don’t skip this step! Also, avoid stirring the meat too often during searing, as this prevents it from browning properly.
Step 3: Sauté the Vegetables
In the same pot, add a little more oil if necessary, then add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften and the onion becomes translucent, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
This “mirepoix” (the combination of onion, carrot, and celery) serves as the aromatic base of the soup, enhancing both flavor and texture.
Step 4: Deglaze the Pot
To capture all the rich flavors, deglaze the pot by adding a splash of beef broth. Scrape the bottom of the pot with a wooden spoon to lift up any browned bits left from the beef. This will add extra depth to the broth.
Step 5: Build the Soup Base
Return the browned beef to the pot, and add the remaining beef broth, diced tomatoes (with juices), pearl barley, Worcestershire sauce, bay leaves, and thyme. Stir everything well to combine.
Step 6: Simmer the Soup
Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1-1.5 hours. During this time, the beef will become tender, and the barley will cook through, absorbing the flavors of the broth.
Tip: Stir the soup occasionally to ensure nothing sticks to the bottom of the pot. If you prefer a thicker soup, simmer it uncovered for the last 20 minutes.
Step 7: Season and Adjust
Once the beef and barley are tender, taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaves and discard them. If you like a more herbaceous flavor, you can also add a handful of fresh parsley or thyme at this stage.
Step 8: Serve and Garnish
Ladle the hot beef barley soup into bowls and sprinkle with freshly chopped parsley for a pop of color and a touch of freshness.
Serve with crusty bread or a side salad for a complete meal.
FAQ and Tips for Perfect Beef Barley Soup
Q: Can I make this soup in advance?
A: Yes! This soup tastes even better the next day as the flavors have more time to meld. Store it in the refrigerator for up to 3 days, and reheat gently on the stovetop. Note that barley may absorb more liquid overnight, so you may need to add a splash of broth or water when reheating.
Q: Can I make this soup in a slow cooker?
A: Absolutely. Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours. Add the barley in the last 2 hours of cooking to prevent it from becoming too mushy.
Q: Can I use a different type of barley?
A: Yes, but keep in mind that cooking times may vary. Quick-cooking barley will take less time, so adjust the simmering time accordingly. Hulled barley, which is more nutritious, will take longer to cook than pearl barley.
Final Thoughts
Hearty, filling, and packed with comforting flavors, this Beef Barley Soup is a classic dish that brings a satisfying warmth with every spoonful. With its tender beef, nutty barley, and rich, tomato-based broth, this soup is a crowd-pleaser that’s perfect for chilly days. Enjoy your cooking experience, and savor every sip of this wholesome, nourishing soup!