Description
This hearty and comforting Beef Barley Soup is perfect for cozy nights. Made with tender cubes of beef stew meat, nutritious pearl barley, and a medley of sautéed vegetables simmered in rich beef broth, this soup offers a balanced blend of flavors and textures. It’s easy to prepare and yields a filling meal that’s ideal for chilly days.
Ingredients
Meat
- 1 lb beef stew meat, cubed
Grains
- 1/2 cup pearl barley
Liquids
- 4 cups beef broth
Vegetables & Aromatics
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
Herbs & Seasonings
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Brown the beef: In a large pot, heat over medium heat and add the cubed beef stew meat. Brown the beef on all sides to develop flavor and texture.
- Sauté the vegetables: Add the chopped onions, diced carrots, diced celery, and minced garlic to the pot. Cook and stir for about 5 minutes until the vegetables become slightly softened and fragrant.
- Add broth and barley: Pour in the beef broth, sprinkle in the thyme, and add the pearl barley. Stir well and bring the mixture to a boil.
- Simmer the soup: Lower the heat to maintain a gentle simmer. Cook uncovered for 45-50 minutes, or until the barley is tender and the beef is fully cooked, stirring occasionally to prevent sticking.
- Season to taste: Add salt and pepper according to your preference. Stir to combine all flavors evenly.
- Serve: Ladle the hot soup into bowls and enjoy a warm, nourishing meal perfect for cold nights.
Notes
- You can substitute pearl barley with hulled barley for a chewier texture and extra fiber.
- For a thicker soup, cook it longer to let more liquid evaporate, or mash some of the barley against the side of the pot.
- This soup stores well in the refrigerator for up to 3 days and freezes great for up to 2 months.
- Feel free to add other vegetables like mushrooms or peas near the end of cooking for extra flavor and nutrition.
- Use low-sodium beef broth to control the salt content.
