Beef Barley Vegetable Soup Recipe
- Prepare the Beef
Pat beef cubes dry with paper towels.
Season with salt and pepper.
- Brown the Beef
In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil or butter over medium-high heat.
Add beef in batches (don’t overcrowd), searing until browned on all sides.
Remove beef and set aside.
- Sauté Aromatics & Vegetables
In the same pot, add onions, carrots, and celery. Sauté for 5–6 minutes until softened.
Add garlic and cook for 1 more minute until fragrant.
- Build the Flavor Base
Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Return beef to the pot.
