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Beef & Barley Soup

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This Beef & Barley Soup is a rich and hearty dish loaded with tender beef, nutritious barley, and a medley of vegetables simmered in a flavorful broth. It’s a perfect meal to warm you up on a chilly day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup mushrooms, sliced
  • 1 cup pearl barley
  • 8 cups low-sodium beef broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  • Sear the Beef:
    • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
    • Add the beef cubes and sear until browned on all sides.
    • Remove the beef and set aside.
  • Sauté the Vegetables:
    • In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent.
    • Add the minced garlic, carrots, celery, and mushrooms.
    • Cook for an additional 5 minutes, stirring occasionally.
  • Combine Ingredients:
    • Return the seared beef to the pot.
    • Stir in the pearl barley, beef broth, diced tomatoes (with their juice), bay leaves, and dried thyme.
    • Season with salt and freshly ground black pepper to taste.
  • Simmer:
    • Bring the mixture to a boil.
    • Reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours, or until the beef and barley are tender.
  • Add Peas:
    • Stir in the frozen peas and cook for an additional 5 minutes.
  • Serve:
    • Remove the bay leaves.
    • Ladle the soup into bowls and garnish with chopped fresh parsley.
    • Serve hot.

Notes

  • For a deeper flavor, consider adding a splash of red wine or a tablespoon of Worcestershire sauce during the simmering stage.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • It also freezes well for up to 3 months.

Find it online: https://recipe.newsvks.com/beef-barley-soup-2/