Description
Make this hearty Beef and Barley Soup for a comforting, filling meal. This recipe brings warmth to your table with simple, satisfying ingredients.
Ingredients
Scale
- 1 pound beef stew meat, cut into cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups beef broth
- 1/2 cup pearl barley
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Season the beef cubes with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef in batches; remove and set aside.
- Add onion, carrots, and celery to the pot; cook until softened, about 5 minutes.
- Return the beef to the pot.
- Pour in the beef broth and add diced tomatoes, thyme, and bay leaf.
- Bring the mixture to a boil.
- Stir in the pearl barley.
- Reduce heat to low, cover, and simmer for 45 to 60 minutes, or until the beef is tender and the barley is cooked through.
- Remove the bay leaf before serving.
- Taste and adjust seasoning with salt and pepper as needed.
Notes
- You can use quick-cooking barley, but adjust the simmering time as directed on the package.
- For a richer flavor, sear the beef well before simmering.
- Chop your vegetables ahead of time to make the cooking process faster.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 350
- Sugar: Approx. 5g
- Sodium: Approx. 650mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 7g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 6g
- Protein: Approx. 30g
- Cholesterol: Approx. 75mg