Beef Barley Soup
This hearty beef barley soup is packed with flavor and nutrition, making it the perfect comfort food for chilly days. Tender beef, chewy barley, and an assortment of vegetables simmer together for a satisfying meal.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- 6 cups beef broth
- 1 cup pearl barley
- 1 bay leaf
- to taste salt
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the beef stew meat and brown on all sides, about 5-7 minutes.
- Add the diced onion, carrots, celery, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the dried thyme, dried rosemary, and black pepper. Cook for an additional minute until fragrant.
- Pour in the beef broth and bring to a boil. Add the pearl barley and bay leaf, then reduce the heat to low.
- Cover the pot and let the soup simmer for about 1 hour, stirring occasionally, until the barley is tender and the beef is cooked through.
- Remove the bay leaf, taste, and add salt as necessary. Serve hot, garnished with fresh parsley.
Notes
For a richer flavor, you can brown the beef in batches and deglaze the pot with a splash of red wine before adding the vegetables.
This soup can be stored in the refrigerator for up to 4 days and also freezes well for future meals.
Adjust the vegetables according to your preference; peas or corn can be added for extra sweetness.