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Ina Garten Beef and Barley Soup

Ina Garten Beef and Barley Soup
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This recipe is made by browning beef for flavor, gently cooking onions and vegetables, then simmering everything with barley and stock until the meat is tender and the broth thickens naturally. Barley releases starch as it cooks, giving the soup body without flour or cream. The result is a rustic, spoonable soup where every ingredient holds its place.

Ingredients

  • Beef chuck or stewing beef – 900 g (2 lb), cut into bite-size pieces

  • Olive oil – 2 tablespoons

  • Onion – 1 large, chopped

  • Carrots – 3 medium, sliced

  • Celery – 2 stalks, sliced

  • Garlic – 3 cloves, minced

  • Tomato paste – 2 tablespoons

  • Beef stock – 1.5 litres (6 cups)

  • Pearl barley – 120 g (¾ cup), rinsed

  • Bay leaves – 2

  • Fresh thyme – 1 teaspoon (or ½ teaspoon dried)

  • Salt – to taste

  • Black pepper – to taste

  • Fresh parsley – 2 tablespoons, chopped

Instructions

  • Brown the beef – Heat olive oil in a large pot over medium-high heat. Add beef in batches and brown on all sides, then remove and set aside.

  • Cook the vegetables – Lower heat to medium. Add onion, carrots, and celery, cooking for 6–8 minutes until softened.

  • Add aromatics – Stir in garlic and tomato paste, cooking for 1 minute to deepen flavor.

  • Build the soup – Return beef to the pot. Add beef stock, barley, bay leaves, thyme, salt, and pepper.

  • Simmer slowly – Bring to a gentle simmer, cover loosely, and cook for 60–70 minutes until beef is tender and barley is cooked.

  • Finish and adjust – Remove bay leaves, stir in parsley, and adjust seasoning before serving.

Find it online: https://inagartendishes.com/ina-garten-beef-and-barley-soup/