Description
This Beef Barley Soup isn’t just a meal; it’s a hug in a bowl.
Ingredients
Scale
- 1 1/2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 cup water
- 2/3 cup pearl barley
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp Worcestershire sauce
- 1 cup diced tomatoes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef:
Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove from the pot and set aside. - Sauté the Vegetables:
In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook for an additional minute. - Build the Broth:
Return the beef to the pot and add beef broth, water, barley, bay leaves, thyme, Worcestershire sauce, and tomatoes (if using). Bring to a boil, then reduce to a simmer. - Simmer and Serve:
Cover and simmer for 1 1/2 to 2 hours, or until the beef is tender and the barley is cooked. Stir occasionally to prevent sticking. Adjust seasoning with salt and pepper as needed. - Garnish and Enjoy:
Remove bay leaves before serving. Ladle into bowls, garnish with fresh parsley, and enjoy warm.