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Hearty Beef Barley Soup

Hearty Beef Barley Soup
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Hearty, satisfying, and soul warming beef barley soup with more spices than most recipes. Perfect consistency, freezer-friendly comfort food for cold winter dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1.5 lbs stewing beef, cut into 1-inch cubes
  • Salt and pepper, to taste
  • 8 cups beef broth
  • 3 large carrots, diced
  • 2 stalks celery, diced
  • 2 parsnips, peeled and diced
  • 2 large or 3 medium potatoes, cut into chunks (about 1 lb)
  • 1 yellow onion, diced
  • 1 cup corn (frozen or fresh)
  • 1/2 cup pearl barley
  • 4 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 tablespoon corn starch mixed with 1/4 cup water (optional)

Instructions

  1. Dice all vegetables to desired size for even cooking.
  2. Heat olive oil in 6-quart Dutch oven over medium-high heat. Season beef generously with salt and pepper. Brown beef cubes in small batches on all sides until golden-brown, about 2-3 minutes per batch. Set aside.
  3. Add diced onions to pot with another tablespoon of oil if needed. Cook for 5-7 minutes until deep golden brown, softened, and sweet-smelling. Sprinkle with salt.
  4. Stir in tomato paste and cook for 3 minutes, stirring constantly until paste darkens to deep rust color.
  5. Return browned beef to pot and add beef broth. Use wooden spoon to scrape brown bits from bottom. Cover and simmer for 20 minutes.
  6. Add carrots, celery, parsnips, potatoes, corn, barley, Worcestershire sauce, soy sauce, garlic powder, onion powder, thyme, and parsley. Cover and cook for 40 minutes until vegetables are fork-tender and barley is plump and chewy.
  7. Taste and check consistency. If desired, mix cornstarch with water and stir into soup. Cook uncovered for 15 minutes to thicken. Serve hot.

Notes

  • Brown beef in small batches to keep it tender and develop rich flavor. Don’t overcrowd the pot.
  • Use wooden spoon to scrape brown bits from pot bottom for maximum flavor.
  • Cornstarch is optional – add only for thicker, stew-like consistency.
  • Remove potatoes before freezing for better texture when reheated.
  • Barley continues absorbing liquid as it sits. Add extra broth when reheating if needed.
  • Can substitute diced tomatoes for tomato paste if preferred.
  • Slow Cooker Method: Brown beef as directed, then add all ingredients to slow cooker. Cook on high 4 hours or low 6 hours. Add cornstarch slurry in last 30 minutes on high if desired.

Nutrition

Find it online: https://www.benefitiany.com/hearty-beef-barley-soup/