Hearty Beef and Barley Soup

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:

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.