Beef And Barley Soup
This hearty beef and barley soup is perfect for chilly days. Packed with nutrients and flavor, it's a comforting dish that warms both the body and soul.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste pepper
- 1 cup frozen peas
- for garnish fresh parsley optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides, about 5-7 minutes.
- Remove the beef from the pot and set aside. In the same pot, add the diced onion, carrots, and celery. Cook until they are soft, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Return the browned beef to the pot. Pour in the beef broth and add the pearl barley, thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour, uncovered.
- After 1 hour, add the frozen peas and cook for an additional 10-15 minutes until the barley is tender and the beef is cooked through.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Notes
For a deeper flavor, you can brown the beef in batches to avoid overcrowding the pot.
This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Consider adding other vegetables like potatoes or mushrooms for variation.