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Hearty Beef And Barley Soup

This Hearty Beef and Barley Soup is a filling and nutritious dish perfect for chilly days. Packed with tender beef, nutritious vegetables, and hearty barley, it’s a one-pot meal that warms the soul.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 310 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or ladle
  • 1 Ladle for serving

Ingredients
  

  • 1 lb beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 cup pearl barley
  • 8 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • to taste salt and pepper
  • 2 cups fresh spinach (optional) Just before serving, allow to wilt.

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  • Season the beef stew meat with salt and pepper. Once the oil is hot, add the beef to the pot in a single layer. Sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
  • In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Return the browned beef to the pot. Add the barley, beef broth, diced tomatoes, thyme, rosemary, and bay leaf. Stir to combine all the ingredients.
  • Bring the soup to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 1 hour, stirring occasionally.
  • After an hour, check the barley for tenderness. If needed, continue to simmer for an additional 15-30 minutes.
  • If using, stir in the fresh spinach just before serving and allow it to wilt for a couple of minutes.
  • Remove the bay leaf before ladling the soup into bowls. Season with additional salt and pepper to taste.

Notes

For a thicker soup, you can add more barley or let it simmer uncovered for the last 15-20 minutes.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Serve with crusty bread for a complete meal.