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Beef and Barley Soup

Hearty beef and barley soup with carrots and peas in a rustic ceramic bowl.
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This is a classic, nourishing soup featuring tender beef, fiber-rich barley, and a medley of vegetables. It's a one-pot meal that delivers deep, savory flavor and soul-satisfying comfort with minimal fuss.

Ingredients

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  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 8 cups low-sodium beef broth
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 3/4 cup pearl barley, rinsed
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas

Instructions

  1. Pat the beef dry with paper towels. Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Sear in a single layer until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
  2. In the same pot, add onion, carrot, and celery. Cook for 6-8 minutes until softened. Add garlic and cook for 60 seconds until fragrant.
  3. Stir in tomato paste and cook for 1 minute. Pour in 1 cup of beef broth to deglaze the pot, scraping up the browned bits.
  4. Return the browned beef and any juices to the pot. Add remaining broth, diced tomatoes with juices, barley, bay leaves, thyme, smoked paprika, and Worcestershire sauce. Stir.
  5. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour to 1 hour 15 minutes, until beef is tender and barley is cooked.
  6. Remove bay leaves. Stir in frozen peas and let heat through for 5 minutes. Taste and adjust seasoning with salt and pepper. Serve hot.

Notes

For gluten free, substitute pearl barley with an equal amount of rinsed brown or green lentils. Soup thickens upon standing; add a splash of broth or water when reheating leftovers. Freezes well for up to 3 months.

Nutrition

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