A hearty and comforting soup filled with tender beef, wholesome barley, and an array of vegetables. Perfect for chilly days or as a nourishing meal that leaves you feeling full and satisfied.
Ingredients
- 1 lb beef stew meat, cut into small cubes
- 1 cup barley
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 6 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef cubes, season with salt and pepper, and brown on all sides (about 5 minutes). Remove and set aside.
- Sauté Vegetables: In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute.
- Combine Ingredients: Return the beef to the pot. Add the beef broth, water, diced tomatoes, bay leaf, and thyme. Bring to a boil.
- Simmer: Reduce the heat to low, cover, and simmer for about 45 minutes, or until the beef is tender.
- Add Barley: Stir in the barley and continue simmering for an additional 30 minutes, or until the barley is cooked through.
- Season & Serve: Taste the soup and adjust seasoning with salt and pepper. Remove the bay leaf. Garnish with fresh parsley before serving.
Enjoy this warm, filling Beef Barley Soup with crusty bread!