Ah, Beef Barley Soup—comfort food at its finest! It’s hearty, nutritious, and perfect for warming up on a chilly day. Here’s a solid, easy-to-follow recipe:
Ingredients (Serves 4–6)
-
1 lb beef stew meat, cut into small cubes
-
2 tablespoons olive oil
-
1 medium onion, diced
-
2–3 cloves garlic, minced
-
3 medium carrots, sliced
-
2–3 celery stalks, sliced
-
1 cup pearl barley
-
6 cups beef broth (or a mix of broth and water)
-
1 teaspoon dried thyme
-
1 teaspoon dried parsley (or 2 tablespoons fresh)
-
1 bay leaf
-
Salt and black pepper, to taste
-
Optional: 1 cup diced potatoes or mushrooms for extra heartiness
Instructions
1. Brown the beef
-
Heat olive oil in a large pot or Dutch oven over medium-high heat.
-
Add beef cubes and brown on all sides (about 5–7 minutes).
-
Remove beef and set aside.
2. Cook the vegetables
-
In the same pot, add onions, carrots, and celery.
-
Cook for 5 minutes, stirring occasionally, until softened.
-
Add garlic and cook for 30 seconds more until fragrant.
3. Simmer the soup
-
Return beef to the pot.
-
Add beef broth, barley, thyme, parsley, bay leaf, salt, and pepper.
-
Bring to a boil, then reduce heat to low and simmer 45–60 minutes, or until barley and beef are tender.
-
Stir occasionally to prevent sticking.
4. Finish & serve
-
Taste and adjust salt and pepper as needed.
-
Remove bay leaf before serving.
-
Optional: garnish with fresh parsley for color.
Tips
-
For richer flavor, sear the beef well and use a beef bone broth if available.
-
Leftovers taste even better the next day as the flavors meld together.
-
Can freeze well for 2–3 months.
If you want, I can also give a Crock-Pot version of this soup so it practically cooks itself while you’re at school or doing other stuff. That one is super convenient.