Beef and Barley Soup
This hearty beef and barley soup is a comforting dish ideal for chilly days. Packed with tender beef, nutritious vegetables, and chewy barley, it’s a wholesome meal that's easy to prepare and full of flavor.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Ladle for serving
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes Can substitute with stew meat for convenience.
- 1 cup barley, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 14.5 oz can diced tomatoes, undrained
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- to taste salt and pepper Adjust seasoning as necessary.
- fresh parsley for garnish Optional.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced beef and brown on all sides, about 5-7 minutes. Season with salt and pepper.
- Add the chopped onion, carrots, celery, and garlic to the pot. Sauté for another 5 minutes, until the vegetables are slightly softened.
- Stir in the barley, thyme, rosemary, and undrained diced tomatoes. Mix well to combine.
- Pour in the beef broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked through, stirring occasionally.
- Adjust seasoning with salt and pepper as necessary. If the soup is too thick, add a little more broth or water until the desired consistency is reached.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can substitute beef chuck with stew meat for more convenience.
Feel free to add other vegetables like potatoes or peas according to your preference.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.