Description
A comforting and hearty Beef and Barley Soup recipe that is perfect for cold weather. Tender beef, nutritious barley, and aromatic herbs simmered in a flavorful broth make this soup a satisfying meal on its own.
Ingredients
Scale
For the Soup:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes, with juices
- 2/3 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat the olive oil: In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Brown the beef: Add beef to the pot and cook until browned on all sides, about 5–6 minutes. Remove beef and set aside.
- Sauté vegetables: Add onion, carrots, and celery to the pot. Sauté for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add remaining ingredients: Return beef to the pot. Add beef broth, diced tomatoes, barley, thyme, rosemary, bay leaf, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 45–55 minutes, stirring occasionally, until beef is tender and barley is cooked.
- Finish and serve: Remove bay leaf. Garnish with parsley if desired before serving.
Notes
- Soup thickens as it sits—add a splash of broth or water to loosen leftovers.
- For a shortcut, use pre-cooked beef or leftover pot roast.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 60mg
