Description
This hearty and comforting Beef Barley Soup is a perfect meal for chilly days, combining tender beef stew meat, nutritious pearl barley, and a medley of vegetables simmered in flavorful beef broth with herbs for a deliciously warming experience.
Ingredients
Scale
Meat
- 1 lb beef stew meat, cut into small pieces
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
Grains
- 1 cup pearl barley
Canned Goods & Liquids
- 1 can (14.5 oz) diced tomatoes, undrained
- 8 cups beef broth
Oils & Seasonings
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the beef: In a large pot over medium heat, heat 2 tablespoons of olive oil. Add the beef stew meat and cook, stirring occasionally, until all sides are nicely browned. This step develops flavor through the Maillard reaction and seals in juices.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the pot. Cook for 2 to 3 minutes until the onions soften and become translucent, releasing their aroma.
- Cook vegetables: Stir in the sliced carrots and celery. Continue cooking for about 5 minutes, stirring occasionally, to slightly tenderize the vegetables and enhance their flavors.
- Add grains, tomatoes, broth, and herbs: Stir in the pearl barley, undrained diced tomatoes, beef broth, dried thyme, and bay leaf. Mix well to combine all ingredients uniformly in the pot.
- Simmer the soup: Bring the mixture to a boil, then immediately reduce the heat to low. Cover and let it simmer gently for about 1 hour, or until the barley is tender and the beef is cooked through and tender.
- Finish and serve: Remove the bay leaf from the soup. Season with salt and freshly ground black pepper to your liking. Serve the soup hot for a satisfying meal.
Notes
- For enhanced flavor, you can brown the beef in batches to avoid overcrowding the pot.
- Pearl barley can be substituted with hulled barley, but it may require a longer cooking time.
- Adjust the thickness of the soup by adding more beef broth if desired.
- This soup can be refrigerated for up to 3 days and tastes even better the next day.
- Freeze leftovers in airtight containers for up to 3 months.
