Description
This Best Beef Barley Soup recipe is a hearty and comforting dish perfect for cozy nights. Tender beef stew meat, chewy pearl barley, and a medley of fresh vegetables simmered in flavorful beef broth create a warm, nourishing soup that’s easy to prepare and deeply satisfying.
Ingredients
Scale
Meat
- 1 lb beef stew meat, cubed
Grains
- 1/2 cup pearl barley
Broth and Seasonings
- 4 cups beef broth
- 1 teaspoon thyme
- Salt and pepper to taste
Vegetables
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
Instructions
- Brown the Beef: In a large pot over medium heat, brown the cubed beef stew meat until it develops a nice sear on all sides, enhancing the flavor of the soup.
- Sauté Vegetables: Add the chopped onion, diced carrots, diced celery, and minced garlic to the pot. Cook and stir for about 5 minutes, or until the vegetables start to soften and become fragrant.
- Add Broth, Herbs, and Barley: Pour in the beef broth, add the thyme, and stir in the pearl barley. Bring the mixture to a boil to start the cooking process.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 45 to 50 minutes. This slow cooking ensures the barley becomes tender and the beef is fully cooked and flavorful.
- Season to Taste: Once cooked, season the soup with salt and pepper according to your preference. Stir well to distribute the seasoning evenly.
- Serve Warm: Ladle the soup into bowls and serve immediately for a warm, cozy meal.
Notes
- For a thicker soup, you can add a slurry of flour or cornstarch diluted in water during the last 10 minutes of cooking.
- Feel free to add other vegetables like peas or mushrooms to enhance the soup’s flavor and nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- If you prefer a vegetarian version, substitute the beef broth with vegetable broth and omit the beef.
