Beef Barley Soup
Beef Barley Soup is a comforting, hearty dish made with tender beef, wholesome barley, and vegetables simmered in a rich broth. It’s a cozy classic perfect for cold days and satisfying meals.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Chopping Board
Ingredients
- 1 lb stew beef cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks chopped
- 6 cups beef broth low sodium preferred
- 1/2 cup pearl barley rinsed
- 1 tsp dried thyme
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add beef and sear until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery for 5 minutes until softened.
- Return beef to the pot. Add beef broth, barley, thyme, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 60–90 minutes, until beef and barley are tender.
- Taste and adjust seasoning. Garnish with chopped parsley and serve hot.
Notes
This soup stores well in the fridge for up to 4 days and freezes beautifully. Add a splash of water or broth when reheating if it thickens too much.