Instructions
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Brown the beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add beef and sear until browned on all sides. Remove and set aside. -
Sauté vegetables:
In the same pot, add onion, garlic, carrots, and celery. Cook for about 5 minutes, until softened and fragrant. -
Add liquids and seasonings:
Return beef to the pot. Stir in diced tomatoes, beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
Bring to a boil. -
Simmer:
Add barley, reduce heat to low, cover, and simmer for about 1 ½ to 2 hours, or until beef is tender and barley is cooked. -
Finish and serve:
Remove bay leaf. Taste and adjust seasoning if needed.
Garnish with fresh parsley before serving.
Tips
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For a richer flavor, use homemade beef broth or add a splash of red wine when deglazing the pot.
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This soup tastes even better the next day after the flavors meld together!
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If you prefer a thicker consistency, simmer uncovered for the last 15 minutes.
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Servings: 6–8
Warm, filling, and deeply satisfying — this Beef and Barley Soup is like a hug in a bowl ❤️
