Description
A hearty and comforting soup made with tender beef, nutritious barley, and a mix of vegetables, perfect for cold days.
Ingredients
Units
Scale
- 1 lb beef stew meat, cut into small cubes
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 8 cups beef broth
- 3/4 cup pearl barley
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add beef and cook until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery for 5-7 minutes until softened.
- Return the beef to the pot. Add beef broth, barley, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until beef and barley are tender.
- Remove bay leaf. Taste and adjust seasoning if needed.
- Garnish with fresh parsley before serving, if desired.
Notes
- You can substitute stew beef with ground beef for a quicker version.
- For added flavor, brown the beef in batches to avoid steaming.
- This soup stores well and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 55mg