This hearty beef barley soup is a comforting blend of tender beef, nutritious vegetables, and chewy barley. Perfect for chilly days, it’s a one-pot meal that’s both satisfying and nourishing. The rich flavors meld together beautifully, making it an ideal choice for family dinners or meal prep for the week ahead.
Ingredients:
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, diced
- 1 cup mushrooms, sliced (optional)
- 1 cup barley, rinsed
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Instructions:
- Sear the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the onion and garlic. Sauté until the onion is translucent, about 3-4 minutes. Add the carrots, celery, and mushrooms (if using), and cook for another 5 minutes.
- Combine Ingredients: Return the browned beef to the pot. Stir in the barley, beef broth, diced tomatoes, thyme, rosemary, bay leaves, salt, and pepper.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked.
- Final Touches: Remove the bay leaves. Taste and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!