Hearty Beef and Barley Soup
This comforting Hearty Beef and Barley Soup is perfect for chilly days. Packed with tender beef, nutritious vegetables, and hearty barley, this dish is sure to warm your soul and fill your belly.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 6 cups beef broth
- 1 cup pearl barley
- to taste salt
- to taste pepper
- fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the meat and set aside.
- In the same pot, add the diced onion, garlic, carrots, celery, and mushrooms. Cook for 5-7 minutes until the vegetables are softened.
- Stir in the thyme, rosemary, and bay leaf. Cook for an additional minute until fragrant.
- Return the browned beef to the pot and pour in the beef broth. Bring the mixture to a boil.
- Add the pearl barley, reduce the heat to low, cover, and let simmer for about 1 hour, or until the barley and beef are tender.
- Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with chopped parsley.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to three days. It also freezes well, making it a great meal to prepare in advance.
Feel free to add other vegetables like potatoes or peas for extra nutrition and flavor. Adjust the seasoning according to your taste preference.