Description
A hearty and comforting beef and barley soup recipe that is perfect for cold winter days. Tender beef, barley, and vegetables simmered in a flavorful broth, this soup is a classic favorite that is easy to make and full of flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 1/2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 8 cups beef broth
- 1 (14.5-ounce) can diced tomatoes
- 3/4 cup pearl barley
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley for garnish (optional)
Beef and Barley Soup:
Instructions
- Heat the olive oil: In a large pot or Dutch oven over medium-high heat.
- Sear the beef: Season beef with salt and pepper, then sear in batches until browned on all sides.
- Cook the vegetables: Add onion, carrots, and celery to the pot and cook until softened. Stir in garlic.
- Add remaining ingredients: Return beef to the pot, add broth, diced tomatoes, barley, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Simmer until tender.
- Finish and serve: Remove bay leaves, garnish with parsley, and serve hot with crusty bread.
Notes
- For richer flavor, substitute part of the broth with red wine.
- This soup tastes even better the next day as the flavors deepen.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
