Heat 1 tablespoon of olive oil in a large Dutch oven, or a large soup pot, set over medium-high heat.
Add half of the cubed beef to the hot oil and cook for about 3 minutes, or until browned on all sides. Remove beef from the pot and set aside. Repeat the same process with the rest of the beef. Again, remove the beef from the pot and set aside.
Add the butter to the pot and melt it over medium-high heat. Stir in the chopped onion and parsley; cook for 1 minute. Stir in the peppers, carrots, and celery. Season with salt, pepper, rosemary, and thyme, and cook for about 3 minutes.
Add the garlic and cook for 15 seconds or until fragrant. Stir the browned beef back into the pot. Stir in the tomato paste and Worcestershire sauce.
Add broth and bring mixture to a steady simmer; reduce heat to low, cover, and continue to simmer for 45 minutes.
Add the barley; cover and continue to cook for about 45 minutes to 1 hour, or until the beef is fall-apart tender.
Remove from heat. Taste for salt and pepper, and adjust accordingly.
Ladle into bowls, garnish with parsley, and serve.
Beef: Give the beef a good pat dry before you start the browning process to get a golden, crispy sear. This step is essential for developing those deep, savory flavors in the soup.
Add Veggies: This recipe is super versatile! Feel free to toss in extra veggies you have on hand, like diced tomatoes, sautéed mushrooms, or even leeks, green beans, and English peas.
Use Ground Beef: In a rush? Swap out the beef cubes for ground beef, cook it for about 8 minutes or until browned, and skip the initial 45-minute simmer. You’ll have a tasty beef barley soup in no time.
Finishes: Give your soup a moment to sit off the heat before diving in. Those extra few minutes allow the flavors to come together.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.