Description
This Hearty Beef and Barley Soup is a warm, comforting bowl full of tender beef, rich broth, vegetables, and nutty barley. It’s easy to make and perfect for a nourishing dinner or meal prep. This soup gets better with time, so make extra for leftovers!
Ingredients
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1 lb beef stew meat, cut into bite-sized pieces
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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3 carrots, peeled and sliced
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2 celery stalks, sliced
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1 can (14.5 oz) diced tomatoes, undrained
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6 cups beef broth (low-sodium)
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2/3 cup pearl barley
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1 bay leaf
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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Salt and pepper to taste
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Fresh parsley for garnish (optional)
Instructions
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Sear the beef:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and cook until browned on all sides, about 5–6 minutes. Remove beef and set aside. -
Sauté the veggies:
In the same pot, add onion, carrots, and celery. Cook for 4–5 minutes until they begin to soften. Add garlic and cook for another minute. -
Build the soup:
Return the beef to the pot. Stir in the diced tomatoes, beef broth, barley, bay leaf, thyme, rosemary, salt, and pepper. -
Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, or until the beef is tender and the barley is cooked through.
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Finish and serve:
Discard the bay leaf. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve hot with crusty bread.
Notes
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Use quick-cooking barley to reduce simmer time.
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For extra veggies, add chopped green beans or frozen peas in the last 10 minutes.
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This soup freezes well — let it cool completely before transferring to freezer-safe containers.