Hearty Beef and Barley Soup — Big Batch Recipe
Ingredients:
- 2 tablespoons olive oil
- 2.5 to 3 lbs (1.2 to 1.4 kg) beef stew meat, cut into 1-inch cubes
- Salt and pepper to taste
- 2 large onions, chopped
- 5 garlic cloves, minced
- 5–6 large carrots, sliced
- 4 celery stalks, diced
- 1 tablespoon tomato paste (optional for richer flavor)
- 12 cups (3 liters) beef broth (or a mix of broth and water)
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- 2 bay leaves
- 2 cups pearl barley (rinsed well)
- 1 tablespoon Worcestershire sauce (optional)
- 1–2 tablespoons soy sauce (for umami)
- Fresh parsley, for garnish (optional)
Instructions:
- Sear the Beef:
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Season beef with salt and pepper.
- Brown the beef in batches (don’t overcrowd the pot), about 5 minutes per batch. Remove and set aside.
- Sauté the Vegetables:
- In the same pot, add a little more oil if needed.
- Add onions, carrots, and celery. Cook for 5–7 minutes, until softened.
- Add garlic and tomato paste. Cook for 1–2 minutes more, stirring frequently.
- Deglaze and Simmer:
- Return the beef to the pot.
- Pour in the beef broth and scrape up any browned bits from the bottom.
- Add thyme, parsley, bay leaves, Worcestershire, and soy sauce.
- Bring to a boil.
- Add Barley and Cook:
- Stir in the rinsed barley.
- Reduce heat to low, cover partially, and simmer for 60–75 minutes, stirring occasionally, until barley is tender and beef is fork-tender.
- Add more broth or water if it gets too thick.
- Final Touches:
- Remove bay leaves.
- Taste and adjust seasoning with salt, pepper, or more soy sauce if needed.
- Garnish with fresh parsley before serving if desired.
Tips:
- Make-Ahead Friendly: Tastes even better the next day.
- Storage: Keeps in fridge for 4–5 days or can be frozen in portions.
- Slow Cooker Version: Cook on low for 7–8 hours.