Description
A hearty and comforting beef barley soup loaded with tender beef, wholesome barley, and vibrant vegetables. Perfect for cozy dinners or meal prep!
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups beef broth
- 1 cup pearl barley
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add beef and sear until browned on all sides. Remove and set aside.
2. In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Stir in garlic and cook for another minute.
3. Add the beef back to the pot along with beef broth, barley, diced tomatoes, thyme, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer, covered, for 45-60 minutes, stirring occasionally, until barley is tender and the beef is cooked through.
5. Remove the bay leaf, adjust seasoning as needed, and garnish with fresh parsley before serving.
Notes
- Beef Options: If stew meat isn’t available, you can use chuck roast or even leftover roast beef for convenience.
- Vegetarian Option: Replace beef with mushrooms and use vegetable broth for a plant-based version.
- Barley Substitutes: If you don’t have barley, you can use farro, quinoa, or rice, though cooking times may vary.
- Storage Tips: This soup keeps well! Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Enhance the Flavor: Add a splash of Worcestershire sauce or red wine to deepen the flavor.
Nutrition
- Serving Size: ~1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 35 mg
Keywords: beef barley soup, hearty soup, winter recipes, easy beef soup, homemade soup