Description
This Hearty Beef and Barley Soup is a warm, comforting dish featuring tender stew beef, wholesome pearl barley, and a medley of fresh vegetables simmered in rich beef broth. Perfect for a cozy meal, this soup is packed with nutrition and delicious flavors.
Ingredients
Scale
Meat and Broth
- 1 lb stew beef, cut into bite-sized pieces
- 8 cups beef broth
Vegetables and Grains
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup pearl barley
- 1 can diced tomatoes (14.5 oz)
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Brown the Beef: In a large pot, heat over medium-high heat and brown the stew beef on all sides until a nice crust forms, locking in the flavor and juices.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot and cook for 3-4 minutes until they soften and become fragrant, creating a flavorful base.
- Add Vegetables and Barley: Stir in the chopped carrots, celery, the can of diced tomatoes including juices, beef broth, and pearl barley, mixing everything evenly.
- Simmer the Soup: Bring the soup mixture to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for about 1 hour, or until the beef is tender and the barley is fully cooked and plump.
- Season: Taste the soup and season with salt and pepper as needed to enhance all the flavors.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- For a thicker soup, you can cook it uncovered to allow some liquid to evaporate.
- Pearl barley can be substituted with hulled barley for a chewier texture, but cooking time may increase.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
- To enhance flavor, brown the beef in batches to avoid overcrowding the pot.
- Add other vegetables like mushrooms or potatoes for extra heartiness.
