🍲 Beef & Barley Soup
Hearty, cozy, and packed with tender beef, vegetables, and chewy barley — perfect for chilly days.
🛒 Ingredients (Serves 6)
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1 lb beef stew meat (chuck), cut into small cubes
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1 tablespoon olive oil
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1 small onion, diced
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2 carrots, sliced
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2 celery stalks, chopped
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3 cloves garlic, minced
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8 cups beef broth
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1 (14.5 oz) can diced tomatoes (optional)
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¾ cup pearl barley
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1 teaspoon dried thyme
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1 bay leaf
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Salt & black pepper to taste
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1 tablespoon chopped fresh parsley (optional)
👩🍳 Instructions
1️⃣ Brown the Beef
Heat olive oil in a large pot over medium-high heat.
Season beef with salt and pepper.
Brown in batches (about 4–5 minutes), then remove and set aside.
2️⃣ Sauté Vegetables
In the same pot, add onion, carrots, and celery.
Cook 4–5 minutes until softened.
Add garlic and cook 30 seconds.
3️⃣ Simmer
Return beef to pot.
Add broth, tomatoes (if using), thyme, and bay leaf.
Bring to a boil, then reduce heat and simmer 30 minutes.
4️⃣ Add Barley
Stir in pearl barley.
Cover and simmer another 30–40 minutes until barley is tender and beef is very soft.
5️⃣ Finish
Remove bay leaf.
Adjust salt and pepper.
Sprinkle with fresh parsley before serving.
🔥 Tips
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Soup thickens as it sits — add broth when reheating.
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For deeper flavor, add a splash of Worcestershire sauce.
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Slow cooker option: Cook on low 7–8 hours (add barley during last 2 hours).