Description
This hearty Beef and Barley Soup is a comforting one-pot meal that is perfect for chilly days. Tender beef, wholesome barley, and aromatic herbs come together in a rich broth to create a satisfying dish that is sure to warm you up.
Ingredients
Scale
For the Soup:
- 1 pound beef stew meat (cut into ½-inch cubes)
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes (undrained)
- ¾ cup pearl barley (rinsed)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish:
- Chopped fresh parsley
Instructions
- Heat olive oil: In a large pot or Dutch oven over medium-high heat, add olive oil. Brown the beef on all sides, about 5–6 minutes. Remove beef and set aside.
- Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic, thyme, oregano, and bay leaf. Stir for 1 minute.
- Cook soup: Return beef to the pot, pour in beef broth and diced tomatoes. Bring to a boil, then stir in barley, salt, and pepper. Reduce heat, cover, and simmer for 45–55 minutes until beef and barley are tender. Remove bay leaf.
- Adjust seasoning and serve: Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley.
Notes
- This soup stores well and tastes even better the next day.
- For a thinner consistency, add more broth or water before reheating.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 5g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg
