Description
Warm up with a hearty bowl of Beef Barley Soup, a comforting and satisfying dish perfect for chilly days. Tender beef, wholesome barley, and flavorful vegetables simmered in a savory broth create a delicious meal that the whole family will love.
Ingredients
Units
Scale
Beef Barley Soup:
- 1 pound beef stew meat (cut into small cubes)
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1/2 cup pearl barley
- 6 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
- Cook Vegetables: In the same pot, add the onion, carrots, and celery. Cook for 4-5 minutes until slightly softened. Stir in garlic and tomato paste and cook for 1 minute.
- Combine Ingredients: Return the beef to the pot, then add barley, beef broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low and cover.
- Simmer: Simmer for 45-60 minutes, stirring occasionally, until the barley is tender and the beef is fork-tender. Remove the bay leaf and garnish with fresh parsley before serving.
Notes
- For a thicker soup, simmer uncovered for the last 10 minutes.
- This soup stores well and tastes even better the next day.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg
