Description
A hearty and comforting Beef Barley Soup recipe that is perfect for cold winter days. Tender beef, wholesome barley, and flavorful vegetables simmered in a rich broth, creating a satisfying and flavorful dish.
Ingredients
Scale
Beef Barley Soup:
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup pearl barley
- 6 cups beef broth
- 1 cup water
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
- Heat the olive oil: In a large pot over medium-high heat, add olive oil. Brown the beef on all sides for about 5–7 minutes. Set the beef aside.
- Saute vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add seasonings: Stir in tomato paste, thyme, oregano, and bay leaf.
- Cook soup: Return the beef to the pot, add barley, beef broth, and water. Bring to a boil, then simmer covered for 45–50 minutes until barley and beef are tender.
- Season and serve: Remove bay leaf, season with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, sear the beef in batches and deglaze the pot with a splash of broth or red wine before adding the rest of the ingredients.
- You can also use leftover roast beef for a quicker version.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg
