Description
Warm up with a hearty bowl of Beef and Barley Soup, a comforting and flavorful dish perfect for chilly days. Tender beef, nutritious barley, and an array of vegetables simmered in a savory broth create a satisfying meal that’s easy to make.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 1/2 pounds beef stew meat (cut into bite-sized pieces)
- Salt and black pepper to taste
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 8 cups beef broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 2/3 cup pearl barley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Brown the Beef: Heat olive oil in a large pot. Season beef with salt and pepper, then brown in batches. Set aside.
- Saute Vegetables: In the same pot, cook onion, carrots, and celery until slightly soft. Add garlic and cook briefly.
- Add Remaining Ingredients: Return beef to pot. Pour in beef broth, diced tomatoes, barley, thyme, rosemary, and bay leaf. Bring to a boil.
- Simmer: Reduce heat, cover, and simmer for 1 hour and 15 minutes until beef is tender and barley is cooked.
- Season and Serve: Remove bay leaf, adjust seasoning, and garnish with parsley before serving.
Notes
- For a thicker soup, simmer uncovered during the last 15 minutes of cooking.
- You can use quick-cooking barley but adjust the cooking time.
- This soup tastes even better the next day.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
