Ingredients (Serves 6–8)1 ½ lbs beef chuck roast or stew meat, cut into bite-sized cubes1 cup pearl barley, rinsed well3 carrots, diced3 celery stalks, diced1 large onion, chopped3 cloves garlic, minced8 cups beef broth (low-sodium preferred)2 tbsp tomato paste2 bay leaves1 tsp dried thyme (or 2 sprigs fresh)2 tbsp olive oil or butterSalt and black pepper, to tasteFresh parsley, chopped (for garnish)InstructionsPrepare the BeefPat beef cubes dry with paper towels.Season with salt and pepper.Brown the BeefIn a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil or butter over medium-high heat.Add beef in batches (don’t overcrowd), searing until browned on all sides.Remove beef and set aside.Sauté Aromatics & VegetablesIn the same pot, add onions, carrots, and celery. Sauté for 5–6 minutes until softened.Add garlic and cook for 1 more minute until fragrant.Build the Flavor BaseStir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.Return beef to the pot.Simmer the SoupPour in beef broth. Add bay leaves and thyme.Bring to a boil, then reduce to low heat. Cover and simmer gently for 1 ½ to 2 hours, until beef is tender.Add the BarleyStir in rinsed barley. Continue simmering uncovered for another 30–40 minutes, stirring occasionally, until barley is tender and soup has thickened.Taste & AdjustRemove bay leaves.Season with more salt and pepper if needed.Serve & GarnishLadle into bowls. Garnish with fresh parsley.Serve hot with crusty bread or biscuits.✨ Tips from Grandma Margaret:If the soup gets too thick, add a splash of broth or water to loosen it.For extra richness, finish with a knob of butter or a drizzle of olive oil before serving.This soup tastes even better the next day as the flavors deepen.
Beef Barley Vegetable Soup Recipe
