Beef Barley Soup
This hearty and nutritious Beef Barley Soup combines tender pieces of beef, wholesome barley, and a variety of vegetables in a rich broth, making it a perfect comfort food for chilly days.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound beef chuck, cut into 1-inch cubes
- 1 cup diced onion about 1 medium onion
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 cup sliced mushrooms
- 1 cup pearl barley
- 8 cups beef broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- 1 cup frozen peas optional
- to garnish fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes and brown them on all sides for 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.
- Stir in the minced garlic and sliced mushrooms, cooking for another 2-3 minutes.
- Return the browned beef to the pot. Add the pearl barley, beef broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
- Once boiling, reduce the heat to low and cover. Let the soup simmer for about 1 hour.
- After 1 hour, check the barley for tenderness; if it's still firm, continue simmering for an additional 15-30 minutes as necessary.
- If desired, stir in the frozen peas during the last 5 minutes of cooking.
- Remove the bay leaf and taste for seasoning, adjusting salt and pepper if needed.
- Serve hot, garnished with fresh parsley.
Notes
You can add other vegetables like potatoes or green beans to customize your soup.
For a richer flavor, consider using homemade beef broth.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.