Hearty Beef and Barley Soup
A comforting soup made with tender beef, vibrant vegetables, and wholesome barley, perfect for chilly evenings.
Servings: 6 servings
Calories: 375kcal
Ingredients
Main Ingredients
- 1.5 lbs beef stew meat Tender and juicy, it adds rich flavors.
- 1 tbsp olive oil For browning the beef.
- 1 large onion, diced Adds depth and sweetness.
- 3 medium carrots, chopped Contributes natural sweetness.
- 2 stalks celery, chopped Adds crunch and mild flavor.
- 3 cloves garlic, minced Infuses flavor into the soup.
- 6 cups beef broth Brings everything together.
- 1 cup pearl barley Adds texture and thickens the soup.
- 1 leaf bay leaf Enhances flavor profile.
- 1 tsp dried thyme Enriches the taste.
- to taste salt and pepper Essential seasonings.
- for garnish fresh parsley Adds freshness and color.
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef stew meat to the pot, browning it on all sides for about 5-7 minutes.
- Once browned, remove the beef from the pot and set it aside.
- In the same pot, add the diced onion, chopped carrots, and chopped celery. Sauté for 5-7 minutes.
- Add the minced garlic and cook for another minute.
- Return the browned beef to the pot and pour in the beef broth.
- Stir in the pearl barley, bay leaf, dried thyme, salt, and pepper.
- Increase the heat to bring the soup to a boil, then reduce the heat to low.
Cooking
- Cover the pot and let the soup simmer for 1.5 to 2 hours.
- Remove the bay leaf before serving.
- Adjust the seasoning with more salt and pepper if needed.
- Dish out the soup into bowls and garnish each with freshly chopped parsley.
Notes
Choosing the right cut of beef is crucial; opt for chuck roast or brisket. You can add seasonal vegetables or experiment with different herbs.