Go Back
Martha Stewart Beef And Barley Soup Recipe

Martha Stewart Beef And Barley Soup Recipe

Emily Carter
The Martha Stewart Beef And Barley Soup Recipe is a warm and comforting classic. It is perfect for cold days. This soup is rich, hearty, and full of flavor. Tender beef, soft barley, and fresh vegetables create a wonderful bowl of comfort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Soup
Cuisine American
Servings 6
Calories 320 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 pound beef stew meat cut into small cubes
  • 2 medium carrots diced
  • 2 celery stalks chopped
  • 1 cup pearl barley
  • 6 cups beef broth
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 cup mushrooms sliced
  • 2 tablespoons fresh parsley chopped

Instructions
 

Brown the Beef

  • Heat olive oil in a large soup pot over medium heat. Add the beef cubes and cook for about 5 minutes. Stir occasionally until the beef turns brown on all sides. This step adds deep flavor to the Martha Stewart Beef And Barley Soup Recipe.

Cook the Onions and Garlic

  • Add chopped onions to the pot with the beef. Cook for about 3 minutes until soft and fragrant. Stir in the minced garlic and cook for another minute. The aroma will quickly fill your kitchen.

Add the Vegetables

  • Add diced carrots, chopped celery, and sliced mushrooms. Stir everything well. Cook the vegetables for about 4 minutes so they soften slightly and release their natural sweetness.

Stir in Tomato Paste

  • Add tomato paste to the pot and mix it well with the vegetables and beef. Cook for one minute. This simple step deepens the color and flavor of the soup.

Pour in the Broth

  • Add beef broth and water to the pot. Stir gently and scrape the bottom to release any flavorful bits stuck there. These bits make the soup taste richer.

Add Barley and Seasonings

  • Stir in the pearl barley, salt, black pepper, thyme, and bay leaf. Mix everything well. The barley will slowly cook and absorb the delicious broth.

Simmer the Soup

  • Bring the soup to a gentle boil. Then reduce the heat to low. Cover the pot and let it simmer for about 50 minutes. Stir occasionally to prevent sticking.

Check the Beef and Barley

  • After simmering, check if the beef is tender and the barley is soft. If needed, cook for another 10 minutes. The soup should look thick and hearty.

Add Fresh Parsley

  • Remove the bay leaf from the soup. Sprinkle chopped parsley and stir gently. This adds a fresh flavor and bright color to the dish.

Serve and Enjoy

  • Ladle the soup into bowls and serve warm. A slice of crusty bread pairs beautifully with this comforting soup.

Notes

  • Use chuck roast instead of stew meat for extra tenderness.
  • Add potatoes if you want a thicker and more filling soup.
  • Try adding spinach during the last few minutes for extra nutrients.
  • Use vegetable broth for a lighter flavor.
  • Cook the soup slowly for deeper flavor.
  • Add a splash of lemon juice before serving for brightness.
Keyword Martha Stewart Beef And Barley Soup Recipe