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Hearty Beef and Barley Soup

This Hearty Beef and Barley Soup is a comforting and nourishing dish perfect for chilly days. Packed with tender beef, wholesome barley, and an array of vegetables, it's not only satisfying but also great for meal prep.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 stirring spoon
  • 1 ladle
  • 6 serving bowls

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 1 cup pearl barley
  • 4 cups beef broth
  • 2 cups water
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • to taste fresh parsley for garnish optional Garnish for serving.

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the beef cubes to the pot, seasoning with salt and pepper. Brown the beef on all sides, about 5-7 minutes.
  • Once the beef is browned, remove it from the pot and set aside. In the same pot, add the onions, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
  • Add the minced garlic, thyme, and bay leaves to the pot, stirring well for about 1 minute until fragrant.
  • Return the browned beef to the pot, then add the beef broth, water, and pearl barley. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 75 minutes, or until the beef is tender and the barley is cooked through.
  • Stir occasionally, and during the last 10-15 minutes of cooking, taste and adjust seasoning with salt and pepper as needed.
  • Once done, remove the bay leaves. Ladle the soup into bowls and garnish with fresh parsley if desired.

Notes

For added flavor, you can include other vegetables like potatoes, peas, or peppers based on your preference.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheat gently on the stove, adding a splash of water or broth if the soup has thickened.