Description
A warm and comforting Hearty Beef and Barley Soup made with tender stew beef, wholesome pearl barley, fresh vegetables, and rich beef broth. Perfect for a nutritious and satisfying meal.
Ingredients
Meat
- 1 lb stew beef, cut into bite-sized pieces
Grains
- 1 cup pearl barley
Vegetables
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
Liquids
- 8 cups beef broth
Seasonings
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Brown the beef: In a large pot, heat over medium-high and brown the stew beef on all sides until a deep brown crust forms, locking in flavor.
- Sauté aromatics: Add diced onion and minced garlic to the pot with the beef and cook for 3-4 minutes until softened and fragrant, stirring occasionally.
- Add vegetables, barley, and liquids: Stir in chopped carrots, celery, diced tomatoes, beef broth, and pearl barley, ensuring everything is well combined.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for about 1 hour until the beef is tender and the barley is fully cooked.
- Season to taste: Add salt and pepper according to your preference, stirring well to incorporate.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley before serving for a burst of color and freshness.
Notes
- For a thicker soup, you can mash some of the barley and vegetables against the side of the pot and stir.
- If you prefer a vegetarian version, replace beef and beef broth with mushrooms and vegetable broth.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
