Description
This hearty Beef and Barley Soup combines tender stew beef, nutritious pearl barley, and a medley of vegetables simmered to perfection in a rich beef broth. It’s a comforting, filling meal perfect for chilly days, packed with flavor and wholesome ingredients.
Ingredients
Scale
Meat
- 1 lb stew beef, cut into bite-sized pieces
Vegetables
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- Fresh parsley, for garnish
Pantry
- 1 cup pearl barley
- 1 can diced tomatoes (about 14.5 oz)
- 8 cups beef broth
- Salt and pepper to taste
Instructions
- Brown the beef: In a large pot over medium-high heat, add the stew beef pieces and cook until browned on all sides, about 5-7 minutes. This step develops deep flavor by caramelizing the meat’s surface.
- Sauté aromatics: Add the diced onion and minced garlic to the pot with the browned beef. Cook for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent, enhancing the soup’s base flavor.
- Add vegetables and liquids: Stir in the chopped carrots, celery, diced tomatoes (with their juices), beef broth, and pearl barley into the pot. Mix well to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a rolling boil, then reduce the heat to low. Cover partially and let it simmer gently for about 1 hour, or until the beef is tender and the barley is fully cooked, absorbing flavors and thickening the soup.
- Season and adjust: Taste the soup and season with salt and pepper to your preference. Stir well to distribute the seasoning evenly throughout.
- Serve garnished: Ladle the hot soup into bowls and top with freshly chopped parsley for a burst of color and fresh herb aroma. Serve immediately and enjoy hearty comfort in a bowl.
Notes
- For extra depth of flavor, consider browning the vegetables slightly after cooking the onions and garlic before adding the liquids.
- You can substitute pearl barley with steel-cut oats or quinoa for a gluten-free option, though cooking times may vary.
- Leftovers keep well refrigerated for up to 3 days and freeze beautifully for up to 2 months.
- If the soup becomes too thick upon standing, thin it with a little additional beef broth or water before reheating.
- Adding a splash of Worcestershire sauce or a bay leaf during simmering enhances the savory notes.
