Description
This comforting Beef Barley Soup is perfect for cozy nights, featuring tender beef stew meat, wholesome pearl barley, and a medley of sautéed vegetables simmered in rich beef broth. Hearty and nutritious, it’s a satisfying meal that warms the soul.
Ingredients
Scale
Meat
- 1 lb beef stew meat, cubed
Grains
- 1/2 cup pearl barley
Broth
- 4 cups beef broth
Vegetables
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Brown the beef: In a large pot over medium heat, add the cubed beef stew meat. Brown the meat on all sides, which helps develop rich flavor for the soup.
- Sauté the vegetables: Add the chopped onions, diced carrots, diced celery, and minced garlic to the pot. Cook while stirring for about 5 minutes until the vegetables start to soften and become fragrant.
- Add broth, barley, and herbs: Pour in the beef broth, then add the pearl barley and thyme. Stir to combine all ingredients and bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 45-50 minutes. This slow cooking will tenderize the beef and barley while melding the flavors beautifully.
- Season to taste: Once cooked, season the soup with salt and pepper according to your preference. Stir well to distribute the seasoning evenly.
- Serve warm: Ladle the hot soup into bowls and serve immediately for a comforting meal perfect for chilly evenings.
Notes
- For a thicker soup, you can increase the pearl barley to 3/4 cup.
- If you prefer a slower cooking option, this soup can be adapted for a slow cooker by browning the meat first and then combining all ingredients to cook on low for 6-8 hours.
- Feel free to add other vegetables like peas or mushrooms to customize your soup.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze well for future meals.
