Beef and Barley Soup
This hearty Beef and Barley Soup is a comforting dish full of flavor and wholesome ingredients. Perfect for a chilly day, this soup combines tender beef, nutritious vegetables, and chewy barley, making it a filling meal that warms the soul.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups beef broth Feel free to use homemade or a combination of beef and vegetable broth for added flavor.
- 1 cup pearl barley
- 2 cups diced tomatoes Canned or fresh.
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and sear them until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
- Add the minced garlic, thyme, and rosemary to the vegetables, stirring for an additional minute until fragrant.
- Return the browned beef to the pot and add the beef broth. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 1 hour.
- After 1 hour, add the pearl barley and diced tomatoes to the pot. Stir well and cover again. Continue to simmer for an additional 30 minutes, or until the barley and beef are tender.
- Season with salt and pepper to taste. If desired, garnish with chopped fresh parsley before serving.
Notes
Feel free to add other vegetables such as green beans or peas for extra nutrition.
This soup can be refrigerated for up to 3 days and freezes well for up to 3 months.
For added flavor, consider using homemade beef broth or a combination of beef and vegetable broth.