Description
A comforting and nutritious Hearty Beef and Barley Soup packed with tender stew beef, wholesome pearl barley, and fresh vegetables simmered to perfection in a flavorful beef broth. This soup is a warm, filling meal perfect for chilly days.
Ingredients
Scale
Meat and Broth
- 1 lb stew beef, cut into bite-sized pieces
- 8 cups beef broth
Grains
- 1 cup pearl barley
Vegetables
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
Seasonings
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Brown the beef: In a large pot, heat over medium-high and brown the stew beef on all sides to develop flavor and seal in juices.
- Sauté aromatics: Add diced onion and minced garlic to the pot; cook for 3-4 minutes until softened and fragrant, enhancing the soup’s depth.
- Add vegetables, barley, and liquids: Stir in chopped carrots, celery, diced tomatoes, beef broth, and pearl barley to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 1 hour, until beef is tender and barley is fully cooked.
- Season and garnish: Adjust salt and pepper to taste. Serve the soup hot, garnished with fresh parsley for a burst of color and freshness.
Notes
- For extra depth, you can brown the vegetables slightly before adding the liquids.
- If you prefer a thicker soup, let it simmer uncovered for the last 10-15 minutes.
- Pearl barley adds a chewy texture and absorbs the rich flavors well; rinsing it before use can remove excess starch.
- This soup can be made in advance and tastes even better the next day.
- Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
