Description
This Hearty Beef and Barley Soup is a comforting and satisfying dish perfect for cold weather. Tender beef, hearty barley, and flavorful vegetables simmered in a savory broth make this soup a complete meal in a bowl.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 pound beef stew meat (cut into small cubes)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes (with juice)
- 3/4 cup pearl barley
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and brown on all sides, about 5–7 minutes. Remove the beef and set aside.
- Cook the vegetables: In the same pot, add the onion, garlic, carrots, and celery. Cook for 4–5 minutes until vegetables begin to soften.
- Add remaining ingredients: Return the beef to the pot and season with salt, pepper, thyme, oregano, and add the bay leaf. Stir in the beef broth, diced tomatoes with juice, and barley.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally, until the beef is tender and the barley is cooked.
- Serve: Remove bay leaf before serving. Garnish with chopped parsley if desired.
Notes
- This soup thickens as it sits—add extra broth or water when reheating if needed.
- Can be made ahead and frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 610mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 55mg
