Beef Barley Soup
This hearty Beef Barley Soup is a classic comfort food, featuring rich beef, nutty barley and flavorful vegetables, perfect for warming up on a chilly day.
Ingrédients
Main Ingredients
- 2 pounds beef stew meat, cubed Use a tender cut for best results.
- 1 large onion, diced
- 3 medium carrots, sliced
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 6 cups beef broth Can use homemade or store-bought.
- 1 cup pearl barley Feel free to replace with quinoa or farro.
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- to taste salt and pepper Adjust according to taste.
- 2 tablespoons olive oil
Optional Ingredients
- 1 cup peas or green beans Adds color and nutrition.
Instructions
Preparation
- Prepare your workspace and ingredients by washing and chopping the vegetables and cubing the beef.
- In a large pot, heat olive oil over medium-high heat and brown the cubed beef for 5–7 minutes. Transfer to a plate.
Cooking
- Reduce heat to medium and sauté the onion, carrots, and celery for about 5 minutes until softened.
- Add the minced garlic and sauté for another minute.
- Return the browned beef to the pot and pour in the beef broth, pearl barley, and diced tomatoes. Stir to combine.
- Add bay leaves and thyme, season with salt and pepper, and bring to a gentle boil.
- Reduce heat to low, cover, and let it simmer for about 50–60 minutes, stirring occasionally.
- Check for doneness; ensure beef is tender and barley is fully cooked. Remove bay leaves before serving.
- Optional: Stir in peas or green beans during the last 5–10 minutes of cooking.
Serving
- Ladle the soup into bowls and serve with crusty bread or a green salad.
Notes
The soup tastes better the next day, making it ideal for meal prep. You can customize it by adding seasonal vegetables or switching grains.