Description

Warm up with this hearty beef and barley soup, a nourishing and satisfying dish loaded with tender beef chunks, chewy pearl barley, and wholesome vegetables. This easy-to-make soup is the ultimate comfort food for cold days, offering rich flavor and a healthy dose of protein and fiber.

Ingredients

1 lb beef stew meat, cut into cubes
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup pearl barley
8 cups beef broth
1 (14.5 oz) can diced tomatoes, undrained
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides for 5–7 minutes. Remove and set aside.
Sauté Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for 3–4 minutes until slightly softened.
Combine Ingredients: Return beef to the pot. Add barley, beef broth, diced tomatoes with juice, bay leaf, and thyme. Mix well.
Simmer the Soup: Bring to a boil, then reduce to low heat. Cover and simmer for 1 to 1½ hours until beef is tender and barley is cooked.
Season and Serve: Discard bay leaf. Add salt and pepper to taste. Garnish with chopped parsley and serve hot.

Notes

For extra flavor, add a splash of Worcestershire sauce or red wine during simmering.
Soup thickens as it sits—add more broth or water when reheating.
Can be made in a slow cooker on low for 6–8 hours.