Hearty Beef and Barley Soup

1. Brown the Beef

Heat oil in a large Dutch oven or heavy pot over medium-high heat.

Season beef with salt and pepper. Brown in batches (don’t crowd!)—about 3–4 minutes per side. Remove and set aside.

2. Sauté the Aromatics

• In the same pot, add onion, carrots, and celery. Cook 6–8 minutes until softened.
• Add garlic and tomato paste; cook 1 minute until fragrant.

3. Deglaze & Simmer

Pour in ½ cup broth and scrape up browned bits (flavor gold!).

Return beef to pot. Add remaining broth, barley, bay leaves, thyme, Worcestershire, and soy sauce (if using).

Bring to a boil, then reduce to a gentle simmer.

Cover and cook 45–60 minutes, until beef is fork-tender and barley is plump.

4. Finish & Serve

Discard bay leaves. Skim excess fat if desired.

Season with salt, pepper, and extra Worcestershire to taste.

Garnish with fresh parsley.

Serving Suggestions

🥖 Classic: With crusty sourdough or garlic bread

🧀 Cozy upgrade: Grated Parmesan on top

🥗 Balanced meal: Simple green salad with vinaigrette

🌶️ For depth: A dash of red wine vinegar or hot sauce at the table

Make-Ahead & Storage Tips

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