Beef Barley Soup Recipe
I remember the first time I made beef barley soup. It was one of those cold, rainy days when nothing sounds better than a warm bowl of soup. I had some beef stew meat in the freezer and a pantry full of barley, so I decided to give it a try. The result was a hearty, comforting soup that quickly became a favorite in my house.Now, whenever I want something satisfying but easy, I make this beef barley soup. The tender beef, chewy barley, and flavorful broth come together in a way that feels like a big, cozy hug in a bowl. It’s simple, filling, and perfect for chilly evenings.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring Cups and Spoons
- Wooden spoon
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups beef broth (low-sodium)
- ½ cup pearl barley
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef stew meat and cook until browned on all sides, about 5–7 minutes.
- Remove the beef from the pot and set it aside.
- In the same pot, add the diced onion, carrots, and celery.
- Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for another 1–2 minutes until fragrant.
- Return the browned beef to the pot.
- Add the beef broth, barley, bay leaves, and thyme. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low.
- Cover and simmer for about 45 minutes, or until the barley is tender and the beef is fully cooked.
- Remove the bay leaves and season the soup with salt and pepper to taste.
- Serve hot with a slice of crusty bread.