Beef Barley Soup

Preparation Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6


  • 1 lb (450g) beef stew meat, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth (preferably low sodium)
  • 1 cup pearl barley
  • 1 cup mushrooms, sliced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • Fresh parsley, chopped (for garnish)


  1. Brown the Beef:
    • In a large pot or Dutch oven, heat olive oil over medium-high heat.
    • Season the beef stew meat with salt and pepper.
    • Add beef to the pot and brown on all sides, about 5-7 minutes. Remove beef and set aside.
  2. Sauté Vegetables:
    • In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes.
    • Add garlic and cook for another minute, until fragrant.
  3. Combine Ingredients:
    • Return beef to the pot. Stir in tomato paste and cook for 2 minutes.
    • Add beef broth, barley, mushrooms, bay leaf, thyme, rosemary, and Worcestershire sauce. Stir well to combine.
  4. Simmer the Soup:
    • Bring the soup to a boil. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until barley is tender and beef is cooked through.
  5. Season and Serve:
    • Season the soup with additional salt and pepper to taste.
    • Remove bay leaf before serving.
    • Garnish with chopped fresh parsley.

Nutrition Information (per serving):
(Approximate values)
Calories: 350 kcal | Carbohydrates: 35g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 600mg | Fiber: 6g | Sugar: 4g

Enjoy your Beef Barley Soup! Let me know if there’s anything else you need.

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