Description
A warm and comforting soup loaded with tender beef, nutty barley, and hearty vegetables, perfect for a cozy meal.
Ingredients
Units
Scale
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 cup pearl barley
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides. Remove and set aside.
- In the same pot, add onions and garlic. Sauté until softened, about 3-4 minutes.
- Add carrots and celery, and cook for another 5 minutes.
- Return the beef to the pot. Stir in barley, beef broth, diced tomatoes, thyme, oregano, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for about 1 hour, or until beef and barley are tender.
- Remove bay leaf and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Use chuck roast for a more tender texture if preferred.
- This soup stores well in the fridge for up to 4 days.
- Add more broth or water if soup thickens too much upon standing.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 5g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 55mg