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Hearty Beef and Barley Soup: 1 Delicious Bowl

Hearty Beef and Barley Soup
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A hearty beef and barley soup packed with tender beef, wholesome barley, and fresh vegetables in a rich, savory broth. This one-pot meal is perfect for a comforting and filling dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups beef broth
  • 1 cup pearl barley, rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 bay leaf
  • 1 cup frozen peas
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add beef cubes and brown on all sides. Remove beef from the pot and set aside.
  3. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  4. Add garlic and cook for 1 minute more until fragrant.
  5. Return beef to the pot. Add beef broth, rinsed barley, thyme, rosemary, salt, pepper, and bay leaf.
  6. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender and barley is cooked through.
  7. Stir in frozen peas during the last 5 minutes of cooking.
  8. Remove bay leaf before serving.
  9. Garnish with fresh parsley.

Notes

  • For a thicker soup, you can mash some of the cooked vegetables against the side of the pot.
  • Feel free to add other vegetables like potatoes or mushrooms.
  • The soup can be made ahead of time and reheated. The flavors meld beautifully overnight.

Nutrition

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