Beef Barley Soup
Beef Barley Soup is a warm and hearty dish that many families love. It’s a great way to use simple ingredients and turn them into a comforting meal.
Servings: 6 servings
Equipment
- Large Pot
Ingredients
Meat
- 1 pound beef stew meat, cut into small cubes
Vegetables
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
Broth and Grains
- 6 cups beef broth
- 1 cup water
- 1/2 cup pearl barley
- 1 teaspoon dried thyme
- 1 leaf bay leaf
Seasoning
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the beef cubes and brown them on all sides. Remove them and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for another minute until it’s fragrant.
- Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot, then add the barley, thyme, and bay leaf. Bring everything to a boil.
- Reduce the heat and let it simmer, covered, for about 1 1/2 hours, or until the beef is tender and the barley is fully cooked.
- Season with salt and pepper to taste. Remove the bay leaf.
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for about 3 to 4 days. You can also freeze the soup for up to 3 months.