Best Beef and Barley Soup Recipe
Get ready to indulge in the ultimate comfort food with the best beef barley soup you’ve ever tried! This simple yet delicious barley and beef soup recipe is packed with flavor and will quickly become a go-to favorite. Perfect for cozy nights in, this hearty stew warms you up from the inside out.
Servings 6 servings
Ingredients
- 2 Tablespoons olive oil
- 1 lb beef chuck steak or stew meat
- 1/4 cup flour
- salt and pepper
- 1 large yellow onion chopped
- 2 large carrots chopped
- 3 cloves garlice minced
- 3 Tablespoons tomato paste
- 1 teaspoon dried basil
- 4 cups water
- 2 14 oz beef broth
- 3/4 cup barley
- 2 Tablespoons cornstarch optional
Instructions
- Chop the beef into bite-sized pieces. In a plastic bag, combine 1/4 cup of flour, salt, and pepper, then add the meat. Shake it up until the beef is evenly coated
- Start by heating some olive oil in a soup pot. Once it’s nice and hot, add your beef and cook it until it’s beautifully browned on all sides. After that, remove the beef from the pot and set it aside
- In the same pot, toss in the chopped onions and carrots (add a splash more oil if your pan looks dry). Sauté for about 5 minutes until the onions and carrots begin to soften up.
- Next, toss in the garlic, tomato paste, and basil, and give it a good stir! Now, add in the water and beef broth, and return the meat to the pot. Let everything come to a gentle simmer and cook for about 45 minutes until the beef is perfectly tender.
- Stir in the barley and let it simmer for an additional 45 minutes, or until the barley is tender and delicious
- If you like a thicker broth like my family, mix 1/2 cup of water with 2 tablespoons of cornstarch in a container with a tight-fitting lid. Give it a good shake until it’s completely blended, then stir it into your bubbling soup. Watch it thicken in just 2 to 3 minutes.