Hearty Beef and Barley Soup

Beef and barley soup has a storied history that dates back centuries, with roots in various cultures that have embraced this nourishing dish. The combination of beef and barley is often seen as a staple in many traditional cuisines, reflecting the agricultural practices of different regions. In Scotland, for instance, the soup has been a beloved dish for generations, often associated with hearty, rustic meals that sustain families through long winters.

Warm up your chilly days with a comforting bowl of beef and barley soup. This heartwarming dish combines tender beef, nutritious barley, and fresh vegetables, delivering both flavor and nourishment. Discover its rich history, health benefits, and a step-by-step guide to making it yourself. Perfect for family gatherings or cozy dinners, this soup is sure to bring everyone together, providing a warm embrace in every spoonful. Enjoy the delightful experience of cooking and sharing this classic recipe!

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Ingredients

1 pound beef stew meat, cut into 1-inch cubes

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

2 stalks celery, chopped

1 cup mushrooms, chopped (button or cremini)

1 cup pearl barley

8 cups beef broth (low sodium)

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

2 bay leaves

Salt and pepper, to taste

1 tablespoon Worcestershire sauce

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions

Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown it on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

Sauté the Vegetables: In the same pot, add the diced onions, garlic, carrots, celery, and mushrooms. Sauté for 5-7 minutes, or until the onions are translucent and the vegetables start to soften.

Combine Ingredients: Return the browned beef to the pot. Stir in the barley, beef broth, thyme, bay leaves, salt, pepper, and Worcestershire sauce. Bring the mixture to a boil.

Simmer the Soup: Once boiling, reduce the heat to low, cover, and let it simmer for about 1.5 hours. Stir occasionally to prevent sticking, and let the flavors meld together.

Add Peas: After 1.5 hours, stir in the frozen peas and cook for an additional 10 minutes, until the peas are heated through.

Taste and Adjust: Remove the bay leaves, taste the soup, and adjust seasoning as needed with more salt, pepper, or Worcestershire sauce.

Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy hot with crusty bread on the side!

Prep Time, Total Time, Servings: 15 minutes | 2 hours | 6 servings