beef and barley soup
Beef and Barley Soup is a comforting and hearty dish perfect for colder days. With tender beef, chewy barley, and fresh vegetables in a rich, flavorful broth, it’s a nutritious and filling meal that’s easy to prepare. Ideal for meal prep and makes great leftovers.
Ingredients
- 1 lb beef stew meat cut into bite-sized cubes
- 1 cup barley pearled barley works best
- 1 onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 4 cloves garlic minced
- 6 cups beef broth or vegetable broth for a lighter version
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil for browning the beef
Instructions
Brown the Beef:
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef stew meat in batches (to avoid overcrowding) and brown on all sides. This step adds flavor, so don’t rush it. Once browned, transfer the beef to a plate and set aside.
Sauté the Vegetables:
- In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften and the onion becomes translucent. Add the minced garlic and cook for another minute, stirring frequently.
Add the Broth and Seasoning:
- Pour in the beef broth, scraping the bottom of the pot to release any browned bits (that’s flavor!). Stir in the thyme and bay leaf, and season with salt and pepper.
Simmer the Soup:
- Return the browned beef to the pot, along with any juices that have collected on the plate. Add the barley and stir everything together. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours or until the beef is tender and the barley is fully cooked.
Final Seasoning:
- Before serving, taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf.
Serve and Enjoy:
- Ladle the soup into bowls and enjoy this comforting, hearty meal! Serve it with some crusty bread for the ultimate cozy experience.