Hearty Beef & Barley Soup
This Hearty Beef & Barley Soup is a comforting dish loaded with tender beef, nutritious barley, and an assortment of vegetables. It's perfect for warming up on a chilly day and is sure to satisfy your hunger.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 cutting board
- 1 set measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound beef chuck, cut into 1-inch cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, diced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup pearl barley
- 6 cups beef broth
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- to taste none salt
- to taste none pepper
- 1 bay leaf
- 1 cup green peas (frozen or fresh)
- for garnish none fresh parsley optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, approximately 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the diced onion, and sauté for 3-4 minutes until translucent. Then, add the minced garlic and cook for another minute until fragrant.
- Add the sliced carrots and diced celery to the pot, stirring occasionally for about 5 minutes until the vegetables start to soften.
- Return the browned beef to the pot. Then add the diced tomatoes, pearl barley, beef broth, dried thyme, dried rosemary, bay leaf, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for about 1 hour, stirring occasionally.
- After one hour, add the green peas and allow the soup to simmer for an additional 20-30 minutes, or until the barley is tender and the beef is cooked through.
- Remove the bay leaf before serving. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Notes
This soup can be made in advance and stored in the refrigerator for up to 3 days.
It freezes well; you can portion it out and freeze any leftovers for a quick meal later.
Feel free to customize the vegetables based on what you have on hand—zucchini, parsnips, or beans work well too.