Beef Barley Soup
Cozy up with this hearty Beef Barley Soup easy to make, packed with flavor, and perfect for a comforting weeknight dinner.
Ingredients
Main Ingredients:
- 1½ lbs 680 g beef stew meat, cut into small cubes
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks sliced
- 1 cup 190 g pearl barley, rinsed
- 6 cups 1.4 L beef broth (low sodium preferred)
- 1 can 14.5 oz/410 g diced tomatoes (with juice)
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Brown the Beef
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef cubes in batches (to avoid crowding), and brown on all sides. Transfer to a plate once browned.
Step 2: Sauté Aromatics
- In the same pot, add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add Vegetables and Barley
- Add the carrots, celery, and rinsed barley. Stir to combine with the aromatics.
Step 4: Combine and Simmer
- Return the browned beef to the pot. Pour in beef broth and diced tomatoes (with juice). Add bay leaves, thyme, salt, and pepper.
Step 5: Simmer the Soup
- Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 hour 30 minutes, or until the beef is tender and the barley is fully cooked.
Step 6: Final Touches
- Discard bay leaves. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley before serving.
Notes
Nutrition Information (Per Serving)
- Calories : 320 kcal
- Total Fat : 11 g
- Saturated Fat : 3.5 g
- Cholesterol : 55 mg
- Sodium : 620 mg
- Carbohydrates : 28 g
- Fiber : 5 g
- Sugars : 6 g
- Protein : 25 g
- Iron : 3 mg
- Calcium : 60 mg