Description
A hearty and nourishing beef barley soup featuring tender beef stew meat, wholesome pearl barley, and a medley of vegetables simmered in a rich, savory beef broth. This comforting American classic is perfect for warming up on a chilly day and makes excellent leftovers.
Ingredients
Beef and Broth
- 1 lb beef stew meat
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
Vegetables
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
Grains and Oils
- 1/2 cup pearl barley
- 2 tablespoons olive oil
Seasonings
- Salt and black pepper to taste
Instructions
- Heat olive oil: In a large pot over medium heat, warm the olive oil until shimmering.
- Brown the beef: Add the beef stew meat to the pot and brown it on all sides to develop flavor and seal in juices.
- Sauté vegetables: Stir in the chopped onion, diced carrots, diced celery, and minced garlic. Cook until the vegetables are softened and fragrant, about 5 minutes.
- Add barley and liquids: Mix in the pearl barley, then pour in the beef broth. Add the dried thyme and bay leaf to the pot.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 45 to 60 minutes, or until the barley is tender and the beef is cooked through.
- Season and finish: Remove the bay leaf, then season the soup with salt and freshly ground black pepper to taste.
- Serve warm: Ladle the soup into bowls and serve hot, enjoying the comforting flavors.
Notes
- For extra flavor and texture, add chopped mushrooms when sautéing the vegetables.
- If the soup becomes too thick, simply add more beef broth or water to adjust the consistency.
- This soup tastes even better the next day after the flavors have melded further.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
