Description
Warm your soul with this hearty beef and barley soup! Packed with tender chunks of beef, wholesome barley, and vibrant vegetables, itβs a comforting meal perfect for any day of the week.
Ingredients
Scale
- 1 lb beef stew meat, cut into small cubes
- 1 cup pearl barley, rinsed
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sear Beef: Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then sear until browned on all sides. Remove and set aside.
- SautΓ© Vegetables: In the same pot, sautΓ© onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Combine Ingredients: Return the beef to the pot. Stir in beef broth, tomatoes, barley, thyme, and bay leaf. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally, until the beef is tender and the barley is cooked.
- Season and Serve: Remove bay leaf. Adjust seasoning with salt and pepper. Ladle into bowls, garnish with parsley, and serve warm.
Notes
- For a richer flavor, substitute 1 cup of beef broth with red wine.
- Leftovers can be stored in the fridge for up to 3 days. Reheat with additional broth if soup thickens.
- Add mushrooms or potatoes for extra heartiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 280 kcal
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g