Description
Hearty and comforting beef and barley soup, perfect for a chilly evening. This recipe is packed with tender beef, chewy barley, and a medley of vegetables, simmered in a rich broth.
Ingredients
Scale
- 1.5 lbs beef stew meat, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups beef broth
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1 bay leaf
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef with salt and pepper. Brown the beef in batches, then remove and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Return the beef to the pot. Pour in the beef broth. Add the barley, thyme, rosemary, bay leaf, and pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1.5-2 hours, or until the beef is tender and the barley is cooked.
- Remove the bay leaf before serving. Season with salt to taste.
- Garnish with fresh parsley and serve hot.
Notes
- For a thicker soup, you can mash some of the cooked carrots and celery against the side of the pot.
- Feel free to add other vegetables like potatoes or mushrooms.
- If you prefer, you can use pre-cooked barley to reduce the cooking time. Add it in the last 30 minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
