This rich and satisfying beef and barley soup is the perfect dish for a cozy meal on chilly days. Packed with tender beef, nutritious barley, and hearty vegetables, it’s both comforting and wholesome.
Ingredients
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups (1.5 L) beef broth
- 1 cup (150 g) pearl barley, rinsed
- 1 can (14 oz/400 g) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season the beef with salt and pepper. Sear the beef in the pot until browned on all sides (about 5-7 minutes). Remove and set aside.
- Cook the Vegetables
- In the same pot, add the onion, carrots, and celery. Cook until softened (about 5 minutes).
- Add garlic and cook for an additional minute until fragrant.
- Combine Ingredients
- Return the beef to the pot. Stir in the tomato paste, thyme, rosemary, and bay leaves.
- Add the diced tomatoes, beef broth, and rinsed barley. Stir to combine.
- Simmer the Soup
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the beef is tender and the barley is cooked. Stir occasionally to prevent sticking.
- Adjust Seasoning
- Taste the soup and adjust seasoning with additional salt and pepper, if needed.
- Serve
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread for a complete meal.
Tips
- For extra depth of flavor, deglaze the pot with a splash of red wine before adding the broth.
- This soup stores well in the fridge for up to 3 days and freezes beautifully for up to 3 months.
Enjoy this hearty beef and barley soup that’s sure to warm your body and soul!
