Description
A comforting and hearty Beef Barley Soup recipe that is perfect for a cozy meal. Tender beef, wholesome barley, and flavorful vegetables simmered in a rich broth, creating a satisfying dish that is both delicious and nourishing.
Ingredients
Scale
Beef Barley Soup:
- 1 ½ pounds beef stew meat, cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup pearl barley, rinsed
- 8 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the Beef: Heat olive oil in a large pot, brown the beef, and set aside.
- Saute Aromatics: Cook onion until softened, add garlic, then carrots and celery.
- Add Remaining Ingredients: Return beef to the pot, add barley, broth, tomato paste, herbs, and bay leaves. Simmer.
- Finish and Serve: Discard bay leaves, season, and garnish with parsley before serving hot.
Notes
- For extra flavor, sear the beef in batches to avoid overcrowding the pot.
- You can use quick-cooking barley for a shorter cooking time, but the texture may differ.
- This soup freezes well—store in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 385
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
