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Pioneer Woman Beef Barley Soup Recipe

Pioneer Woman Beef Barley Soup
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This recipe begins with browned beef, onions, carrots, and celery, then simmers slowly with broth, tomatoes, herbs, and pearl barley until the grains are tender and the flavors are fully developed. The result is a thick, flavorful soup that’s both rustic and satisfying—like a hug in a bowl.

Ingredients

Scale

  • 1 ½ pounds beef stew meat, cut into bite-sized cubes

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 8 cups beef broth

  • 1 can (14 oz) diced tomatoes

  • 2/3 cup pearl barley

  • 2 bay leaves

  • 1 teaspoon dried thyme

  • 1 teaspoon salt (adjust to taste)

  • 1/2 teaspoon black pepper

  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Brown the beef

Heat olive oil in a large pot or Dutch oven. Add beef cubes and sear until browned on all sides. Remove and set aside.

Step 2: Cook the vegetables

In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.

Step 3: Add the liquids and seasonings

Pour in beef broth and diced tomatoes. Stir in thyme, bay leaves, salt, and pepper. Return browned beef to the pot.

Step 4: Simmer the soup

Bring to a boil, then reduce heat and simmer covered for about 45 minutes.

Step 5: Add the barley

Stir in the pearl barley and continue simmering for another 40–45 minutes, until barley is tender and the soup has thickened.

Step 6: Finish and serve

Remove bay leaves, garnish with fresh parsley, and serve hot with crusty bread.

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-beef-barley-soup/