Brown the beef: In a big pot or a heavy cooking pot, warm the olive oil on medium-high heat. Put salt and pepper on the beef, then place it in the pot. Cook the beef until it turns brown on all sides, which should take around 5-7 minutes. Take out the meat from the pot and place it to the side.
Cook the vegetables in the same pot: Put in the onion, carrots, celery, and garlic. Cook the vegetables until they are soft, for approximately 5 minutes. If you are using mushrooms, put them in now and cook until they let out their liquid.
Put the broth and barley in the pot. Mix in the tomato paste (if you have it), then pour in the beef broth, bay leaf, thyme, rosemary, and barley. Put the browned meat back in the pot. Heat the soup until it boils, then lower the heat and let it cook gently for around 45-50 minutes, until the barley is soft and the beef is fully cooked and tender.
Season the soup to your liking by adding more salt and pepper if necessary before serving. Take out the bay leaf before serving. Put the soup in bowls and add fresh parsley on top for a touch of freshness.
Cooking Advice:
To make the soup thicker: If you like it thicker, you can cook the soup for a bit longer because the barley will soak up more liquid. You can also use a mixture of cornstarch and water (1 tablespoon of cornstarch mixed with 2 tablespoons of water) to make the sauce thicker.
Prepare in advance. This soup tastes even yummier the following day as the flavors get stronger with time. It can also be frozen for up to 3 months.
Include more vegetables: You can include potatoes, peas, or green vegetables like spinach or kale to make the soup healthier.
Recipe Information:
Time needed to prepare: 15 minutes
Time to cook: 1 hour
Servings: 6 to 8
This Beef & Barley Soup is the best comfort food, with rich flavors and filling ingredients. It’s great for a nice meal on a cold day and will make you feel cozy and content. Enjoy with a piece of hard bread for a full meal!
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