Beef Barley Soup is a hearty, comforting dish packed with tender beef, nutritious vegetables, and wholesome barley.
A perfect meal for colder days, it’s simple to make and a family favorite for its satisfying flavors and filling ingredients.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 1 lb beef stew meat, cut into small cubes
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 cup pearl barley, rinsed
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Dice the onion, carrots, celery, and mince the garlic. Rinse the pearl barley and cut the beef into cubes.
Step 2: Heat olive oil in a large pot over medium-high heat. Brown the beef for 5-6 minutes, then remove and set aside.
Step 3: In the same pot, sauté the onion, carrots, and celery for 4-5 minutes until softened.
Add garlic and cook for another minute.
Step 4: Return the beef to the pot and add the beef broth, barley, thyme, bay leaf, salt, and pepper. Stir to combine.
Step 5: Bring the soup to a boil, then reduce to a simmer.
Cover and cook for 45-50 minutes, until the beef is tender and barley is cooked. Remove the bay leaf.
Step 6: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.
Frequently Asked Questions (FAQs)
1. Can I make Beef Barley Soup ahead of time?
Yes, it can be made ahead and stored in the fridge for 3-4 days or frozen for up to 3 months.
2. Can I use other types of meat?
Yes, chicken or turkey can replace the beef, though it will slightly change the flavor.
3. Can I make this soup in a slow cooker?
Yes, sear the beef first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
4. How can I make this soup gluten-free?
Substitute the barley with a gluten-free grain like quinoa or rice.
5. Can I add more vegetables?
Definitely! You can add peas, green beans, or potatoes to the soup for extra veggies.
Beef Barley Soup
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 carrots diced
- 1 lb beef stew meat cut into small cubes
- 2 celery stalks diced
- 3 clove garlic minced
- 8 cup beef broth
- 1 cup pearl barley rinsed
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Dice the onion, carrots, celery, and mince the garlic. Rinse the pearl barley and cut the beef into cubes.
- Heat olive oil in a large pot over medium-high heat. Brown the beef for 5-6 minutes, then remove and set aside.
- In the same pot, sauté the onion, carrots, and celery for 4-5 minutes until softened. Add garlic and cook for another minute.
- Return the beef to the pot and add the beef broth, barley, thyme, bay leaf, salt, and pepper. Stir to combine.
- Bring the soup to a boil, then reduce to a simmer. Cover and cook for 45-50 minutes, until the beef is tender and barley is cooked. Remove the bay leaf.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.
