Description
A cozy, hearty soup made with tender beef, nutritious barley, and a blend of vegetables simmered in a rich beef broth. This recipe is perfect for a filling, balanced meal that’s both comforting and nutritious.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 1 lb beef stew meat, cut into small cubes
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sear the Beef:
Heat olive oil in a large pot over medium-high heat. Sear beef cubes until browned on all sides, about 5-6 minutes. Remove and set aside. - Cook the Vegetables:
Add onion, carrots, and celery to the pot, and sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute until fragrant. - Combine Ingredients:
Return beef to the pot. Add beef broth, barley, thyme, bay leaf, salt, and pepper. Stir to combine. - Simmer:
Bring soup to a boil, reduce heat to low, cover, and simmer for 45-50 minutes, or until beef is tender and barley is fully cooked. - Finish and Serve:
Remove the bay leaf. Adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
- To make the soup gluten-free, substitute the barley with quinoa or rice.
- Additional vegetables such as mushrooms or zucchini can be added for extra flavor.
- Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup, Main Course
- Method: Simmering
- Cuisine: American, European
Nutrition
- Calories: 320
- Sodium: 750mg
- Fat: 11g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 50mg