Beef and Barley Soup
This hearty Beef and Barley Soup features tender beef cubes, pearl barley, and savory vegetables simmered in a rich broth for a comforting one-pot meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat cut into 1-inch cubes
- 1 cup chopped yellow onion
- 0.33 cup chopped celery about 1-2 stalks
- 1 cup chopped carrots
- 1 tablespoon minced garlic about 3 cloves
- 0.5 teaspoon dried thyme or 1 teaspoon fresh
- 1 teaspoon Worcestershire sauce
- 4 cups beef broth
- 2 cups water
- salt to taste
- pepper to taste
- 0.75 cup pearl barley rinsed
Garnish
- 2 tablespoons chopped fresh parsley optional
Instructions
Instructions
- Heat olive oil in a 6-quart Dutch oven over medium-high heat. Add beef stew meat, season with salt and pepper, and cook 5–6 minutes until meat is browned on all sides, stirring occasionally. Transfer browned beef to a plate and set aside.
- Add chopped onion, celery, and carrots to the pot; season lightly with salt and pepper. Sauté 4–5 minutes until the vegetables soften and begin to take on a little color. Stir in minced garlic and dried thyme; cook 30 seconds until fragrant.
- Return the beef to the pot, and stir in Worcestershire sauce, beef broth, water, and rinsed pearl barley. Bring to a gentle boil. Reduce heat to low, cover and simmer 50–60 minutes, stirring occasionally, until beef and barley are tender.
- Stir in fresh parsley. Season with more salt and pepper if needed. Serve hot.
Notes
Allow the soup to rest off heat for 15 minutes to let flavors meld.
Store leftovers in airtight containers and refrigerate within 2 hours. Reheat to 165°F before serving.
Nutrition
Serving: 1servingCalories: 347kcalCarbohydrates: 26g
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