Here’s a hearty recipe for beef barley soup that’s perfect for chilly days!
Ingredients
- 1 lb (450g) beef stew meat, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup (150g) pearl barley
- 8 cups (2 liters) beef broth
- 2 cups (480ml) water
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides. Remove the meat and set aside.
- Sauté Vegetables: In the same pot, add the onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
- Add Ingredients: Return the browned beef to the pot. Add the pearl barley, beef broth, water, bay leaf, thyme, salt, and pepper. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked.
- Adjust Seasoning: Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy!
Tips
- You can add other vegetables like mushrooms or peas for extra flavor.
- This soup freezes well, so consider making a double batch!
Enjoy your comforting bowl of beef barley soup!