Introduction:
Warm and comforting, this hearty beef barley soup is a perfect dish for chilly days or when you crave a nourishing meal. Packed with tender beef, wholesome barley, and colorful vegetables, this soup is a balanced and satisfying option for lunch or dinner. The combination of rich broth and earthy flavors makes it an irresistible treat for the whole family.
Ingredients:
- For the Soup:
- 1 lb (450g) beef stew meat, cut into chunks
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 1 cup pearl barley
- 6 cups beef broth (low sodium recommended)
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- Optional Garnish:
- Fresh parsley, chopped
Instructions:
- Prepare the Beef:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season the beef chunks with salt and pepper, then sear them in the pot until browned on all sides. Remove and set aside.
- Sauté Vegetables:
- In the same pot, add diced onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Combine Ingredients:
- Return the seared beef to the pot.
- Add the beef broth, diced tomatoes (with their juice), barley, thyme, parsley, bay leaf, and a pinch of salt and pepper.
- Cook the Soup:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is fully cooked.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
- Serve and Enjoy:
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
This beef barley soup is excellent on its own or paired with crusty bread for a heartier meal. Refrigerate leftovers in an airtight container for up to 4 days or freeze for longer storage.
