Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Beef Barley Soup 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 2, 2018 Rate Print Share Servings: 4 Give homemade beef stock a chance to shine in this classic, comforting soup recipe. Ingredients 1 tablespoon extra-virgin olive oil ½ pound stew beef, cut into ½-inch pieces 1 medium-size yellow onion, coarsely chopped 2 medium carrots, cut into ¼-inch coins 1 medium garlic clove, finely minced 6 cups Rich Beef Stock or low-sodium canned beef broth ¼ cup barley, rinsed 2 teaspoons coarsely chopped fresh thyme Parsley, for garnish Directions In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate. Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits. Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil. Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes. Ladle into deep bowls and serve, garnished with parsley. Rate It Print