Description
A comforting and hearty beef barley soup that is perfect for cold days.
Ingredients
Scale
- 1 pound beef stew meat, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 cup pearl barley
- 8 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Add the carrots and celery to the pot, cooking for an additional 3-4 minutes until they begin to soften.
- Return the browned beef to the pot. Stir in the pearl barley, beef broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and let simmer for about 1 hour, or until the beef is tender and the barley is cooked.
- If using, stir in the frozen peas during the last 5 minutes of cooking.
- Remove the bay leaf before serving. Garnish with fresh parsley if desired.
Notes
- For a thicker soup, blend a portion of the soup and stir it back in.
- Substitute the beef with chicken for a lighter version, and use chicken broth instead.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg