Beef and Barley Soup
This hearty Beef and Barley Soup is perfect for warming up on a chilly day. Packed with tender beef, nutritious vegetables, and nutty barley, this dish is satisfying and nutritious. Ideal for meal prepping or feeding a crowd, it's a comforting bowl of goodness.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1.5 lbs beef stew meat, cubed
- 1 cup pearl barley
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 teaspoons dried thyme
- 1 bay leaf
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Return the browned beef to the pot along with the barley, beef broth, diced tomatoes, thyme, bay leaf, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 45 minutes, stirring occasionally.
- After 45 minutes, check the barley for doneness. If it’s tender, remove the bay leaf and adjust seasoning as necessary.
- Serve hot, garnished with fresh parsley.
Notes
You can add other vegetables such as green beans or potatoes according to your taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
For added depth of flavor, consider adding a dash of Worcestershire sauce or soy sauce.