Beef Barley Stew Soup Recipe

Ingredients for Beef Barley Stew Soup

• 1/4 cup all-purpose flour
• Salt And Pepper
• Olive Oil
• Beef Stew Meat
• 2 lbs potatoes (peeled and cubed)
• 1 large onion (chopped)
• Mushroom
• 2 celery stalks (chopped)
• Baby Carrots
• Beef Broth
• Water
• 1 cup pearl barley
• Oregano
• Basil
• Thyme
• Parsley
• Bay Leaves
• 1 cup frozen peas
• Cornstarch

How to Make Beef Barley Stew Soup

1. Heat 2 tablespoons of olive oil in a large (6-quart) soup pot or Dutch oven over medium-high heat.
2. In a bowl, toss 2 lbs beef stew meat with 1/4 cup all-purpose flour. Add beef to the hot oil in batches, browning on all sides. Remove beef and set aside. Add 1 large onion (chopped), 2 celery stalks (chopped), and saute until softened (about 5 minutes). Add 8 oz cremini mushrooms (sliced) and 2 large carrots (chopped) and cook for another 3 minutes.
3. Return the beef to the pot. Add 8 cups of beef broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
4. Add 1 cup pearl barley and 2 lbs potatoes (peeled and cubed). Continue to simmer, covered, for another 45 minutes, or until barley and potatoes are tender.
5. Stir in 1 cup frozen peas and cook until heated through (about 5 minutes).
6. (Optional) If you prefer a thicker stew, you can remove about 1 cup of the soup liquid and whisk in 2 tablespoons of cornstarch until smooth. Return the mixture to the pot and stir until thickened.