Beef and Barley Soup
A comforting and hearty soup made with tender beef, nutty pearl barley, and fresh vegetables in a rich savory broth. Perfect for a satisfying meal on a chilly day.
Servings: 6 servings
Calories: 320kcal
Ingredients
- 500g beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 3/4 cup pearl barley
- 6 cups beef broth
- 1 can (400g) diced tomatoes (optional)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the oil: Pour 1 tablespoon of olive oil into a large pot and warm it over medium-high heat until shimmering.
- Sear the beef: Add the 500g beef stew meat to the pot in a single layer. Sear it without moving for 2-3 minutes on one side to develop a golden crust, then turn and brown all sides, about 5 minutes total.
- Cook the vegetables: Add the diced onion, sliced carrots, and chopped celery to the pot. Stir and cook for 5-7 minutes until the vegetables soften and start to caramelize.
- Add garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma without burning it.
- Add barley and liquids: Pour in the 3/4 cup pearl barley and stir it into the mix. Then add the 6 cups beef broth, the canned diced tomatoes if using, dried thyme, and the bay leaf.
- Simmer the soup: Bring the pot to a boil, then reduce the heat to low. Cover with a lid and let the soup simmer gently for 45-60 minutes, until the beef is tender and the barley is fully cooked.
- Season and finish: Remove the bay leaf. Taste and season the soup with salt and freshly cracked black pepper to your preference.
- Serve: Ladle the hot soup into bowls, garnish with fresh parsley if desired, and enjoy.
Notes
For a vegetarian version, substitute the beef stew meat with mushrooms or lentils and use vegetable broth.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.