Hearty Beef and Barley Soup
A comforting soup with tender beef, pearl barley, and fresh vegetables, perfect for chilly evenings.
Servings: 6 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 1.5 lbs beef stew meat Cut into bite-sized pieces
- 1 tbsp olive oil For searing the beef
- 1 large onion, diced Forms the base of the soup
- 3 carrots, chopped Adds sweetness and crunch
- 2 celery stalks, chopped Brings an earthy balance
- 3 cloves garlic, minced Enhances aroma and flavor
- 6 cups beef broth The soul of the soup
- 1 cup pearl barley Thickens the soup
- 1 bay leaf For aromatic depth
- 1 tsp dried thyme Compliments the beef
- to taste salt and pepper Essential seasonings
- to garnish Fresh parsley For color and fresh flavor
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the beef stew meat to the pot and sear until browned on all sides, around 5-7 minutes. Remove and set aside.
- In the same pot, toss in the diced onion, carrots, and celery. Cook for 5-7 minutes until softened and the onion is translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
Cooking
- Return the browned beef to the pot. Pour in the beef broth, followed by the pearl barley, bay leaf, thyme, salt, and pepper. Stir to combine.
- Increase the heat until the soup reaches a gentle boil, then reduce to low. Cover and let simmer for 1.5 to 2 hours.
Serving
- Remove the bay leaf and adjust seasoning if needed. Ladle the soup into bowls and garnish with chopped parsley. Serve alongside crusty bread.
Notes
Ensure the beef is well browned to develop flavor. Use quality beef broth for best results. Let simmer longer for deeper flavors. Adding lemon juice before serving brightens the dish.