Hearty Beef and Barley Soup
This wholesome Beef and Barley Soup is filled with tender beef, hearty barley, and a medley of vegetables, perfect for a comforting meal.
Equipment
- 1 Large pot
- 1 Ladle for serving
Ingredients
Main Ingredients
- 2 lbs beef chuck cubed
- 1 cup pearled barley
- 3 large carrots chopped
- 3 celery stalks chopped
- 1 large onion diced
- 3 cloves garlic minced
- 8 cups beef broth
Seasonings
- 2 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
Preparation
- Dice the beef into bite-sized pieces, chop the vegetables, and have your spices ready.
- In a large pot, heat some oil over medium-high heat and brown the beef pieces until they develop a rich color. Remove the beef and set it aside.
- In the same pot, sauté the onions, carrots, and celery until they soften. Add garlic, thyme, and bay leaves, cooking until fragrant.
Cooking
- Return the beef to the pot, add the barley and beef broth, and bring the mixture to a boil.
- Reduce the heat to low and let it simmer for about an hour, or until the beef is tender and the barley is cooked through.
Serving
- Before serving, taste the soup and adjust the seasoning with salt and pepper. Remove the bay leaves and thyme stems.
- Serve hot, garnished with fresh parsley or thyme for an added burst of freshness.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Brown the beef well for depth of flavor.
Ingredient Substitutions: Use chicken broth if beef broth is unavailable.
How to Serve: Pair with crusty bread or a side salad.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare a day in advance to enhance flavors.
Ingredient Substitutions: Use chicken broth if beef broth is unavailable.
How to Serve: Pair with crusty bread or a side salad.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare a day in advance to enhance flavors.