Here’s a delicious recipe for Beef Barley Soup that’s hearty, nutritious, and perfect for chilly days:
Ingredients:
- 1 lb beef stew meat (cut into small cubes)
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups beef broth (or more if needed)
- 1 cup pearl barley
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions:
- Sear the beef:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes, season with salt and pepper, and sear them on all sides until browned. Remove the beef and set aside.
- Sauté the vegetables:
- In the same pot, add the remaining tablespoon of olive oil.
- Sauté the diced onion, carrots, and celery for 4-5 minutes until softened.
- Add the minced garlic and cook for another minute, stirring frequently.
- Add the beef broth:
- Pour in the beef broth and diced tomatoes (with juice).
- Add the seared beef back into the pot.
- Simmer with barley:
- Stir in the barley, bay leaf, thyme, and rosemary.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45-50 minutes, or until the barley is tender and the beef is cooked through. Stir occasionally to prevent sticking.
- Adjust seasoning:
- Taste the soup and adjust seasoning with more salt and pepper if needed.
- If the soup becomes too thick, add more broth or water to reach your desired consistency.
- Serve:
- Remove the bay leaf before serving.
- Garnish with fresh parsley if desired and serve hot.
Notes:
- You can add extra vegetables like peas or potatoes for added heartiness.
- Leftovers will thicken as the barley absorbs more liquid, so you might need to add more broth when reheating.
Enjoy your warm and comforting Beef Barley Soup!
