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Beef and Barley Soup

There’s something truly comforting about a hearty bowl of soup, and few recipes capture that feeling better than Beef and Barley Soup. It’s rich, flavorful, and satisfying, perfect for chilly evenings or anytime you want a meal that feels like a warm hug.
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Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lbs beef stew meat cut into bite-sized pieces
  • 1 large onion chopped
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • ½ cup sliced carrots
  • 6 cups beef broth
  • ½ bell pepper chopped
  • ¾ cup pearl barley
  • 1 14 oz can diced tomatoes
  • 3 teaspoons Worcestershire sauce
  • ¼ teaspoon ground thyme
  • 1 package brown gravy mix
  • 2 tablespoons red cooking wine
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

  1. Heat the olive oil in a large, deep pot over medium-high heat.
  2. Add the beef stew meat and chopped onion to the pot. Sauté until the beef is browned on all sides and the onions begin to soften, about 5–7 minutes.
  3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the sliced carrots, chopped bell pepper, diced tomatoes, beef broth, pearl barley, Worcestershire sauce, thyme, red wine, and the brown gravy mix. Stir to combine.
  5. Season with salt and pepper to taste, then bring the mixture to a boil.
  6. Reduce the heat to low, cover, and let simmer for 50–60 minutes, or until the beef is tender and the barley is fully cooked. Stir occasionally to prevent sticking.
  7. Taste and adjust seasoning as needed.
  8. Serve hot, garnished with freshly chopped parsley if desired.
  9. Enjoy!