Description
This Hearty Beef and Barley Soup is the ultimate comfort food, packed with tender stew beef, nutritious barley, and vegetables in a savory broth. Perfect for cold weather, it’s a filling and flavorful meal that is easy to make and even better as leftovers. Ideal for family dinners or meal prep.
Ingredients
- 1 lb stew beef, cut into bite-sized pieces
- 1 cup pearl barley
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add stew beef and brown on all sides, about 5-7 minutes. Remove beef and set aside.
- In the same pot, add the onions, carrots, celery, and garlic. Sauté for 5 minutes until the vegetables soften.
- Add beef broth, pearl barley, thyme, bay leaf, and browned beef to the pot. Stir well.
- Bring the soup to a boil, then reduce the heat to low and simmer for 45 minutes, or until the barley is tender and the beef is cooked through.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
Notes
- Substitutions:
- For a vegetarian version, replace the beef with mushrooms or lentils and use vegetable broth.
- If you prefer a spicier soup, add a pinch of red pepper flakes for a kick.
- Try other herbs like rosemary, parsley, or oregano to change the flavor profile.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, warm on the stove or microwave until heated through.
- Thickening the Soup: For a thicker soup, add more barley or cook it longer to allow the barley to absorb more liquid.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: tovetop, Slow Cooker Option
- Cuisine: American
