This hearty Beef Barley Soup combines tender chunks of beef, wholesome barley, and an assortment of vibrant vegetables simmered in a flavorful broth. It’s a soul-warming, protein-packed meal perfect for chilly days, offering a healthy balance of fiber, vitamins, and rich beefy goodness. This soup is easy to prepare and can be made in large batches, making it ideal for meal prepping or feeding a crowd. The addition of barley adds a nutty texture and subtle flavor, elevating this comforting classic into a satisfying, nutritious dish.
Ingredients:
- 1 lb beef stew meat (cut into 1-inch cubes)
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 cup pearl barley, rinsed
- 6 cups beef broth
- 1 cup water
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 1 tbsp soy sauce (optional for added depth)
- Fresh parsley for garnish
Instructions:
- Brown the Beef:
Heat olive oil in a large pot over medium heat. Add the beef cubes and sear until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside. - Sauté Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another minute. - Add Barley and Beef Broth:
Stir in the rinsed barley, beef broth, water, and diced tomatoes. Return the browned beef to the pot. Add bay leaves, thyme, rosemary, and soy sauce (if using). Season with salt and black pepper. - Simmer:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, stirring occasionally, until the beef is tender and the barley is cooked through. - Adjust Seasoning and Serve:
Taste the soup and adjust seasoning as needed. Remove the bay leaves. Ladle the soup into bowls and garnish with fresh parsley. - Enjoy:
Serve with crusty bread for a complete, comforting meal.