Hearty Beef Barley Soup
A comforting and flavorful beef barley soup, perfect for a chilly evening. This recipe is easy to make and packed with wholesome ingredients.
Equipment
- Large Stockpot or Dutch Oven
- Cutting Board
- Knife
- Wooden Spoon
Ingredients
Main Ingredients
- 1 lb Beef Stew Meat Cut into 1-inch cubes
- 2 tbsp Olive Oil
- 1 Onion Chopped
- 2 Carrots Chopped
- 2 stalks Celery Chopped
- 2 cloves Garlic Minced
- 6 cups Beef Broth
- 1 cup Barley Pearled barley
- 1 Bay Leaf
- To taste Salt and Pepper
Instructions
Instructions
- Brown the beef cubes in olive oil in a large stockpot or Dutch oven over medium-high heat. Remove the beef and set aside.
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Return the beef to the pot. Add the beef broth, barley, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the beef is tender.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Serve hot.
Notes
For a thicker soup, you can mash some of the barley against the side of the pot before serving. You can also add other vegetables like potatoes or green beans. Leftovers can be stored in the refrigerator for up to 3 days.