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Hearty Beef & Barley Soup

This Hearty Beef & Barley Soup is a warm and comforting dish that offers rich flavors and nutritious ingredients. Perfect for chilly days, it's packed with tender beef, nutritious barley, and vibrant vegetables, making it a wholesome choice for the whole family.
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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 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 ladle

Ingredients
  

  • 1 lb beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, diced
  • 1 cup pearl barley
  • 6 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste pepper
  • 2 bay leaves
  • 1 cup frozen peas (optional) For extra color and nutrition.

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the beef stew meat and brown for about 5-7 minutes, stirring occasionally.
  • Add the diced onion and minced garlic to the pot. Sauté for another 3-4 minutes until the onion is translucent.
  • Stir in the sliced carrots and diced celery. Cook for an additional 4-5 minutes to let the vegetables soften.
  • Add the pearl barley to the pot and stir well to combine with the other ingredients.
  • Pour in the beef broth, followed by the diced tomatoes, thyme, oregano, bay leaves, salt, and pepper. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover, and let it simmer for about 75 minutes, stirring occasionally, until the barley is tender and the beef is cooked through.
  • If desired, add the frozen peas in the last 5 minutes of cooking for extra color and nutrition.
  • Remove the bay leaves before serving. Taste and adjust the seasoning as needed.

Notes

This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Feel free to customize the vegetables based on your preference or what you have on hand.
For a thicker soup, you can mash some of the barley against the side of the pot before serving.