Season the beef cubes with salt and pepper.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches to avoid overcrowding the pot. Remove beef and set aside.
Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Add the minced garlic and tomato paste. Cook for another minute until fragrant.
Return the beef to the pot. Add the diced tomatoes, rinsed barley, beef broth, water, bay leaf (if using), and Worcestershire sauce.
Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is very tender and the barley is cooked through. Check occasionally and add more liquid if needed.
Remove the bay leaf before serving. Garnish with fresh parsley, if desired. Serve hot.
For a richer flavor, use bone-in beef chuck roast.
You can add other vegetables, such as potatoes, mushrooms, or peas.
For a thicker soup, you can mash some of the cooked barley against the side of the pot.
Soup can be stored in the refrigerator for up to 3 days, or frozen for longer storage.
• Soup (American)
• 350-400
• 2 hours 30 minutes (Medium)
• 2 hours 55 minutes
• $15-$20
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