Beef Barley Soup
This comforting beef barley soup is packed with tender beef, nutritious barley, and vibrant vegetables, making it a perfect dish for chilly days and gatherings.
Ingredients
Main Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- 1 cup pearl barley
- 4 cups beef broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 leaf bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil For browning the beef
Instructions
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add the beef and brown on all sides until it develops a nice crust.
- Toss in the onions, garlic, carrots, and celery; sauté until the vegetables are tender.
- Stir in the pearl barley, beef broth, thyme, bay leaf, salt, and pepper.
- Bring everything to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, until the beef is tender.
- Before serving, remove the bay leaf.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, let it cool completely, then transfer it to freezer-safe containers for up to 3 months. Consider browning the beef in batches for better flavor and cooking. Letting the soup sit before serving can enhance flavors.