Description
If you’re craving a soup that’s hearty, filling, and bursting with flavor, look no further than this Beef and Barley Soup. Tender chunks of beef, earthy barley, and a medley of vegetables simmered in a savory broth make this soup the ultimate comfort food. It’s a perfect dish for colder days, but honestly, it’s great any time you want a warm, nourishing meal. With its balance of protein, fiber, and veggies, this soup checks all the boxes for a satisfying meal. Whether you’re serving it for dinner or enjoying it as leftovers, you’re going to love every spoonful!
Ingredients
1 lb beef stew meat (or chuck roast, cut into cubes)
1 tablespoon olive oil
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup pearl barley
6 cups beef broth (low-sodium preferred)
1 can (14.5 oz) diced tomatoes (optional, for extra depth of flavor)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches, being careful not to overcrowd the pot. Brown the beef on all sides, about 5-6 minutes per batch. Once browned, remove the beef from the pot and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Return the browned beef to the pot, then add the pearl barley, beef broth, diced tomatoes (if using), thyme, and rosemary. Stir to combine, scraping up any bits of beef from the bottom of the pot. Bring the soup to a boil.
Once the soup comes to a boil, reduce the heat to low and cover the pot. Let the soup simmer for 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally to make sure the barley doesn’t stick to the bottom of the pot. If the soup gets too thick, feel free to add a little extra broth or water to reach your desired consistency.
Once the soup is done, taste it and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley. Serve warm and enjoy!
Notes
This Beef and Barley Soup is perfect on its own, but you can serve it with a side of crusty bread for dipping or a light green salad for a well-rounded meal. If you want to make it a bit heartier, you can add some roasted root vegetables on the side.
- Prep Time: 15 minutes
- Cook Time: 2 hours
Nutrition
- Calories: ~350 calories
- Carbohydrates: ~25g
- Protein: ~30g