Ingredients
Scale
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into chunks
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, diced
- 1 cup diced celery
- 1 ½ cups diced carrots
- 1 ½ teaspoons grated or minced garlic
- 2 tablespoons tomato paste
- 1 ½ teaspoons Italian seasoning
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons Worcestershire sauce
- 14.5 ounces diced tomatoes, undrained
- 8 cups low-sodium beef broth
- â…” cup uncooked pearled barley
- Chopped flat-leaf parsley for garnish (optional)
Instructions
- Heat olive oil in a pot over medium-high heat.
- Sear half the beef stew meat, seasoning with salt and pepper, then remove.
- Cook onions, carrots, and celery in the same pot until soft.
- Return beef to the pot; add tomato paste and all other ingredients except barley.
- Bring to a boil, then reduce and simmer for 45-60 minutes.
- Add uncooked barley, cover, and cook until beef and barley are tender.
- Remove bay leaves and thyme stems, adjust seasoning, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use high-quality beef for better flavor.
Store leftovers in an airtight container for up to three days.
This soup can be frozen; thaw in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 28
- Cholesterol: 70