Description
A hearty beef and barley soup, rich in flavor and texture, perfect for cold days.
Ingredients
Scale
- 1 lb beef chuck, cut into 1-inch cubes
- 1 cup pearl barley
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the beef and sear on all sides until browned.
- Remove beef and set aside. In the same pot, add onion, carrots, and celery; sauté until softened.
- Add garlic and cook for an additional minute.
- Return beef to the pot and add broth, barley, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beef is tender.
- Season with salt and pepper to taste.
- Remove bay leaf before serving.
- Garnish with fresh parsley.
Notes
- For a richer flavor, use homemade beef broth.
- Feel free to add other vegetables like mushrooms or peas.
- This soup can be made in advance and freezes well.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: beef and barley soup recipe