Description
This comforting Beef Barley Soup is perfect for cozy nights, featuring tender beef stew meat, wholesome pearl barley, and a medley of fresh vegetables simmered in rich beef broth. Hearty, flavorful, and satisfying, it makes an ideal meal to warm you up.
Ingredients
Scale
Meat and Broth
- 1 lb beef stew meat, cubed
- 4 cups beef broth
Grains
- 1/2 cup pearl barley
Vegetables
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Brown the beef: In a large pot over medium heat, add the cubed beef stew meat and brown it on all sides to lock in the flavor.
- Sauté the vegetables: Add the chopped onions, diced carrots, diced celery, and minced garlic to the pot. Cook and stir for about 5 minutes until the vegetables start to soften and become fragrant.
- Add liquids and grains: Pour in the beef broth, then sprinkle in the thyme and pearl barley. Stir to combine all ingredients and bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 45-50 minutes. Cook until the pearl barley is tender and the beef is cooked through.
- Season to taste: Remove the lid, season the soup with salt and pepper according to your preference, and stir well.
- Serve warm: Ladle the hot soup into bowls and enjoy this hearty, warming dish.
Notes
- You can substitute pearl barley with other grains like brown rice or farro if desired, though cooking times may vary.
- For a richer flavor, brown the beef in batches to avoid overcrowding the pot.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
- Add fresh parsley or a squeeze of lemon juice before serving to brighten the flavors.
- For a thicker soup, mash some of the barley and vegetables against the side of the pot before serving.
