Description
Hearty and nutritious Beef and Barley Soup made with tender beef cubes, pearl barley, fresh vegetables, and greens, simmered to perfection for a comforting meal perfect for chilly days.
Ingredients
Scale
Meat
- 1 pound beef stew meat, cut into 1-inch cubes
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
- Fresh parsley, chopped (for garnish)
Liquids & Seasoning
- 2 tablespoons olive oil
- 6 cups beef broth
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5-7 minutes, to develop rich flavor.
- Sauté the Vegetables: Add chopped onion, diced carrots, celery, and minced garlic to the pot. Cook for approximately 5 minutes until the vegetables soften and become aromatic.
- Add Broth and Barley: Pour in the beef broth and bring the mixture to a boil. Stir in the pearl barley, dried thyme, and bay leaf, ensuring all ingredients are well combined.
- Simmer: Lower the heat to a gentle simmer, cover the pot, and cook for about 1 hour until the barley is tender and the beef is cooked through.
- Add Greens: Season the soup with salt and pepper. Stir in the chopped spinach or kale until just wilted, adding fresh, vibrant color and nutrients.
- Serve: Remove the bay leaf before serving. Garnish the soup with freshly chopped parsley for a burst of freshness and an inviting presentation.
Notes
- Use pearl barley for a chewy, hearty texture; pearl barley cooks faster than hulled barley.
- For a thicker soup, cook uncovered for the last 15 minutes to reduce the broth slightly.
- Substitute kale for spinach if preferred; kale will hold its texture better during reheating.
- This soup can be made in advance and reheated; flavors improve after resting overnight.
- To make it lower in fat, use lean beef stew meat and reduce olive oil to 1 tablespoon.
