Description
Hearty and comforting beef stew soup loaded with tender marbled beef chunks, shredded potatoes, carrots, celery, onions, and pearl barley. This slow-simmered soup combines rich beef flavors with wholesome vegetables and grains for a satisfying meal perfect for chilly days.
Ingredients
Scale
Beef and Broth
- 2 pounds stew meat (nicely marbled beef chunks)
- Salt and pepper (to taste)
- 2 tablespoons oil
- 10 cups water
- 3 tablespoons Better Than Bouillon Beef Base (or similar beef stock concentrate)
Vegetables
- 2 cups celery, chopped
- 2 onions, chopped
- 5 cloves garlic, minced
- 1 large potato, peeled and shredded (about 2 cups)
- 3–4 large carrots, peeled and shredded (about 2 cups)
Grains
- 1 cup pearl barley, rinsed
Instructions
- Season and Brown the Beef: Generously season the beef chunks with salt and pepper. In a large stockpot, heat oil over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Transfer browned beef to a plate. Repeat until all meat is browned.
- Add Liquids and Aromatics: Return all browned beef to the pot. Add 10 cups of water and 3 tablespoons of beef base. Stir to combine. Add chopped celery, onions, and minced garlic.
- Simmer Beef: Bring the mixture to a boil, then reduce the heat to medium-low. Cover with a lid and simmer for about 2 hours until the beef is tender.
- Add Shredded Vegetables: Stir in the shredded potatoes and carrots. Bring the soup back to a boil, then reduce heat and simmer uncovered for 30–45 minutes until the vegetables are tender.
- Cook Pearl Barley: Add the rinsed pearl barley to the soup. Simmer for another 30 minutes or until the barley is tender.
- Season and Finish: Adjust seasoning with salt and pepper to taste. Serve hot and enjoy your hearty beef and barley soup.
Notes
- Brown the beef in batches to avoid overcrowding the pot and ensure proper searing.
- Rinsing pearl barley helps remove excess starch and ensures better texture.
- You can substitute the Better Than Bouillon with homemade beef stock if preferred.
- Shredded potatoes and carrots help thicken the soup and add natural sweetness.
- Simmering times may vary depending on the size of beef chunks and stove heat.
