Description
This Hearty Beef and Barley Soup is a comforting and satisfying one-pot meal that is perfect for chilly winter days. Packed with tender beef, wholesome barley, and flavorful vegetables, this soup is sure to warm you up from the inside out.
Ingredients
Scale
Beef Stew:
- 1 pound beef stew meat, cut into small cubes
- 1 tablespoon olive oil
Soup:
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes with juice
- 2/3 cup pearl barley
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Prepare Beef: Heat olive oil in a large pot, brown beef cubes on all sides, then set aside.
- Cook Vegetables: In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
- Cook Soup: Return beef to the pot, add broth, tomatoes, barley, thyme, bay leaf, salt, pepper, and Worcestershire sauce. Simmer for 45–60 minutes.
- Finish and Serve: Remove bay leaf, stir in parsley, adjust seasoning, and serve hot.
Notes
- For richer flavor, sear the beef in batches to avoid crowding the pot.
- This soup tastes even better the next day, making it perfect for meal prep.
- Leftovers can be frozen in portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 60 mg
