Description
This Best Beef Barley Soup is a hearty and comforting dish perfect for cozy nights. Featuring tender beef stew meat, wholesome pearl barley, and a medley of fresh vegetables simmered in savory beef broth, this soup delivers warmth and nourishment in every bowl.
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
Seasonings
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Brown the beef: In a large pot, heat over medium heat and brown the beef stew meat, allowing it to develop a deep, rich color that enhances the flavor of the soup.
- Sauté vegetables: Add the chopped onions, diced carrots, diced celery, and minced garlic to the pot. Cook for about 5 minutes until the vegetables start to soften and the onions turn translucent.
- Add broth and barley: Pour in the beef broth along with the thyme and pearl barley. Stir to combine and bring the mixture to a rolling boil.
- Simmer the soup: Reduce the heat to low, cover, and let the soup simmer gently for 45 to 50 minutes. This allows the barley to become tender and the beef to cook thoroughly, blending all the flavors.
- Season the soup: Taste your soup and season with salt and pepper according to your preference, adjusting for the perfect balance.
- Serve warm: Ladle the hot beef barley soup into bowls and enjoy the comforting, hearty flavors.
Notes
- You can substitute pearl barley with quick-cooking barley for a shorter cook time.
- Adding a splash of Worcestershire sauce can enhance the beef flavor.
- For a thicker consistency, mash some of the barley and vegetables before serving.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Feel free to add other vegetables like mushrooms or potatoes for variation.
