Description
A rich and hearty beef barley soup made with tender beef, wholesome pearl barley, and flavorful vegetables simmered in a savory broth. This comforting one-pot meal is perfect for chilly evenings and tastes even better the next day.
Ingredients
1 lb beef stew meat, cut into small cubes
1 tbsp oil
1 small onion, diced
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
6 cups beef broth
1 can (14 oz) diced tomatoes (optional)
1/2 cup pearl barley
1 tsp dried thyme
1/2 tsp black pepper
1 bay leaf
Instructions
- Heat the oil in a large pot over medium-high heat. Brown the beef on all sides, then remove from the pot and set aside.
- In the same pot, sauté the onion, garlic, carrots, and celery until softened and fragrant, scraping up any browned bits from the bottom.
- Add the beef broth, diced tomatoes (if using), pearl barley, thyme, black pepper, bay leaf, and the browned beef.
- Bring to a boil, then reduce heat and simmer gently for 45 to 50 minutes, until the beef is tender and the barley is fully cooked.
- Taste and adjust seasoning if needed. Remove the bay leaf before serving.
Notes
For a quicker version, substitute ground beef for stew meat.
Add mushrooms or potatoes for a heartier variation.
For a thicker soup, simmer uncovered longer or add extra barley.
A splash of lemon juice before serving adds brightness.
Store in the refrigerator for up to 4 days or freeze for up to 3 months. Add extra broth when reheating as barley absorbs liquid.
To make in a slow cooker, brown the beef and sauté vegetables first, then cook on low for 6 to 8 hours.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
