Beef Barley Soup
A cozy and filling beef barley soup made with tender beef, nutritious barley, and a medley of vegetables, perfect for chilly days.
Ingredients
Main Ingredients
- 1 pound beef stew meat, cubed Choose well-marbled pieces for better flavor.
- 1 cup barley You can use quick-cooking barley, but adjust the cooking time.
- 4 cups beef broth Use homemade or store-bought.
- 2 cups water Adjust based on desired thickness.
- 1 cup onion, chopped Provides a flavorful base.
- 2 medium carrots, sliced Adds sweetness and color.
- 2 stalks celery, chopped Enhances the soup's texture.
- 2 cloves garlic, minced Adds aromatic flavor.
- 1 teaspoon dried thyme Gives a warm flavor.
- 1 leaf bay leaf To be removed before serving.
- to taste salt and pepper Add gradually and taste as you go.
- as needed fresh parsley for garnish Adds freshness to the dish.
Instructions
Preparation
- Heat a large pot or Dutch oven over medium heat.
- Add the cubed beef stew meat and brown it until caramelized.
- Stir in the onion, carrots, celery, and garlic. Cook until softened (about 5-7 minutes).
Cooking
- Add the barley, beef broth, water, thyme, bay leaf, salt, and pepper.
- Raise the heat to bring the mixture to a boil.
- Reduce the heat to low and let it simmer for about 1.5 to 2 hours until the beef is tender.
- For slow cooker: Place all ingredients in a slow cooker and set to low for 6-8 hours.
- Remove the bay leaf before serving and garnish with fresh parsley.
Notes
Serving suggestions: ladle into bowls with crusty bread or a fresh salad. Optional: add crushed red pepper or hot sauce for heat.