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Beef and Barley Soup Recipe

American · Soup · 105 min total

A hearty and comforting soup with tender beef, wholesome barley, and vegetables in a rich broth. Perfect for cold days.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups beef broth
• 1 cup pearl barley, rinsed
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Return beef to the pot. Add beef broth, barley, bay leaf, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until beef and barley are tender.
4. Remove bay leaf. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Tips

• For extra flavor, use a mix of beef and chicken broth.
• Store leftovers in the refrigerator for up to 4 days. The soup will thicken; add a little broth when reheating.
• You can add other vegetables like potatoes or mushrooms if desired.

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