Description
This Easy Beef Barley Soup is a hearty and comforting dish, perfect for chilly days. Packed with tender beef, nutritious barley, and fresh vegetables, it delivers a warm and flavorful meal that’s both satisfying and wholesome.
Ingredients
Scale
Meat and Oil
- 1 1/2 pounds beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 cup frozen peas (optional)
- fresh parsley, chopped, for garnish
Liquids and Broth
- 8 cups beef broth
- 1 can (14 oz) diced tomatoes
Grains and Seasonings
- 3/4 cup pearl barley, rinsed
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- 2 bay leaves
- salt and black pepper to taste
Instructions
- Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and sear it until browned on all sides, about 5 to 7 minutes. Remove the beef from the pot and set it aside.
- Sauté Vegetables: In the same pot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Cook for about 5 minutes until the vegetables become soft and fragrant.
- Combine and Simmer: Return the seared beef to the pot. Add the beef broth, canned diced tomatoes, rinsed pearl barley, dried thyme, dried parsley, bay leaves, salt, and black pepper. Stir to combine all ingredients well.
- Cook the Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1 hour, stirring occasionally, until the beef is tender and the barley is cooked through.
- Add Frozen Peas and Finish: In the last 5 minutes of cooking, stir in the frozen peas if using. Remove the bay leaves before serving to ensure no tough leaves remain in the soup.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a fresh and vibrant finish. Serve hot and enjoy your hearty beef barley soup.
Notes
- The soup thickens as it sits; add extra broth when reheating to reach desired consistency.
- For a deeper, richer flavor, add a splash of red wine while sautéing the vegetables.
- This recipe can be adapted for slow cooking by combining all ingredients and cooking on low for 6 to 7 hours.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 55 mg
