Description

This hearty beef and barley soup is a comforting classic, perfect for chilly days. With tender beef, wholesome barley, and a medley of vegetables simmered in a rich broth, it’s a satisfying meal that warms from the inside out.

Ingredients

1½ lbs beef stew meat (chuck), cut into bite-sized cubes

1 tbsp olive oil

1 onion, chopped

2 carrots, sliced

2 celery stalks, sliced

2–3 cloves garlic, minced

1 tbsp tomato paste

1 tsp thyme

1 bay leaf

Salt & pepper to taste

6 cups beef broth (low sodium)

¾ cup pearled barley

Optional: fresh parsley for garnish

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Instructions

Heat olive oil in a large pot over medium-high heat. Add beef in batches, browning on all sides, then set aside.
In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in garlic, tomato paste, thyme, and bay leaf. Cook for another minute.
Return beef to the pot, pour in beef broth, and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
Stir in barley and continue to simmer (covered) for 30–40 minutes, until beef and barley are tender.
Remove bay leaf, season with salt and pepper to taste, and garnish with fresh parsley if desired.

Notes

Add sliced mushrooms for an earthy flavor.

Use quick-cooking barley to reduce cooking time.

Add Worcestershire sauce or red pepper flakes for extra depth or heat.

For a vegetarian version, use hearty vegetables like potatoes and substitute vegetable broth.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 550mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 28g
Cholesterol: 70mg