Description
A comforting and nutritious Hearty Beef and Barley Soup featuring tender stew beef, wholesome pearl barley, and vibrant vegetables simmered in a rich beef broth. Perfect for a cozy meal that is both filling and flavorful.
Ingredients
Scale
Main Ingredients
- 1 lb stew beef, cut into bite-sized pieces
- 1 cup pearl barley
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (about 14.5 oz)
- 8 cups beef broth
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Brown the beef: In a large pot over medium-high heat, brown the stew beef pieces on all sides until nicely seared. This caramelization builds the soup’s deep flavor.
- Sauté aromatics: Add the diced onion and minced garlic to the pot and cook for 3 to 4 minutes until they soften and become fragrant, stirring occasionally to prevent burning.
- Add vegetables and liquids: Stir in the chopped carrots, celery, diced tomatoes (with their juices), beef broth, and pearl barley. Mix thoroughly to combine all ingredients.
- Simmer: Bring the soup to a rolling boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 1 hour, or until the beef is tender and the barley has fully cooked, absorbing the flavors.
- Season: Taste the soup and season with salt and pepper according to your preference. Stir well.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot for a satisfying meal.
Notes
- For a thicker soup, let it simmer uncovered for the last 15 minutes to reduce the liquid.
- You can substitute pearl barley with steel-cut oats or brown rice, but cooking times will vary.
- Freezes well: store in airtight containers for up to 3 months.
- For extra flavor, add a bay leaf or dried herbs such as thyme or rosemary during simmering.
- Using low-sodium beef broth allows better control over salt content.
