Beef Barley Soup Recipe

Ingredients
1 ½ lbs beef stew meat, cut into bite-sized cubes
Salt & black pepper, to taste
2 tbsp olive oil
1 medium onion, diced
3 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 tbsp tomato paste
8 cups beef broth
1 bay leaf
1 tsp dried thyme
1 tsp dried parsley (or 1 tbsp fresh)
1 cup pearl barley (rinsed)
1 cup diced potatoes (optional but great for heartiness)
1–2 tbsp Worcestershire sauce (optional for depth)
Fresh parsley for serving
Instructions
Brown the beef
Season beef with salt and pepper. Heat olive oil in a large soup pot and sear the beef on all sides until browned. Remove and set aside.
Sauté aromatics
In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and tomato paste and cook 1 minute more.
Build the soup
Return the beef to the pot. Add beef broth, bay leaf, thyme, parsley, Worcestershire (if using), and potatoes.
Simmer
Bring to a boil, then lower heat and simmer for 45 minutes.
Add the barley
Stir in the rinsed pearl barley. Continue simmering for 35–45 minutes, stirring occasionally, until barley is tender and beef is soft.
Taste & adjust
Remove bay leaf. Add more salt, pepper, or Worcestershire to taste.
Serve
Ladle into bowls and top with fresh parsley. Serve with warm bread for maximum comfort.