Classic Beef and Barley Soup
A hearty, comforting soup made with tender beef, nutritious barley, and a medley of vegetables simmered in rich beef broth. Perfect for chilly days or a satisfying meal.
Ingredients
- Beef Stew Meat: 1 lb (cubed)
- Beef Broth: 6 cups
- Barley: ½ cup
- Carrots: 2 (sliced)
- Celery: 2 stalks (chopped)
- Onion: 1 (diced)
- Garlic: 2 cloves (minced)
- Tomato Paste: 2 tbsp
- Olive Oil: 2 tbsp
- Bay Leaf: 1 -Thyme: 1 tsp (dried)
- Salt: To taste
- Pepper: To taste
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat.Add cubed beef and brown on all sides. Remove and set aside.Sauté the Vegetables: In the same pot, add diced onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.Add Tomato Paste: Stir in tomato paste and cook for 2 minutes to enhance the flavor.Simmer the Soup: Return the beef to the pot.Add beef broth, barley, bay leaf, thyme, salt, and pepper.Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 hour and 30 minutes, stirring occasionally.Adjust Seasoning and Serve:Taste and adjust salt and pepper as needed.Remove bay leaf before serving.
Notes
- For extra flavor, deglaze the pot with a splash of red wine after browning the beef.
- Substitute pearl barley with quick-cooking barley to reduce cooking time.
- This soup freezes well; store in airtight containers for up to 3 months.