Description
A hearty and comforting beef barley soup loaded with tender beef, chewy pearl barley, and flavorful vegetables in a savory broth.
Ingredients
Scale
- 1 lb beef stew meat, cut into small cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth (low-sodium recommended)
- 2 cups water
- 3/4 cup pearl barley, rinsed
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the beef and brown on all sides. Remove and set aside.
- In the same pot, add more oil if needed and sauté onion, carrots, and celery until softened.
- Stir in garlic and tomato paste, cooking for 1-2 minutes.
- Return the beef to the pot and pour in the beef broth and water. Bring to a boil.
- Add barley, thyme, bay leaf, salt, and pepper. Stir to combine.
- Reduce heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender and barley is cooked.
- Remove the bay leaf before serving.
- Garnish with fresh parsley if desired.
Notes
- Add mushrooms for an earthy flavor boost.
- Swap beef with ground turkey or chicken for a lighter option.
- Use quick-cooking barley to reduce simmering time.
- Add a splash of red wine to the broth for deeper flavor.
- Mix in frozen peas or corn during the last 10 minutes for added color and texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg