Beef Barley Soup is a warm and comforting dish that is perfect for those chilly nights. It’s loaded with tender beef, hearty barley, and fresh veggies, making it a filling meal that the whole family will love. This soup is not only delicious but also a simple way to nourish your loved ones.
Why Make This Recipe
You should make this Beef Barley Soup because it’s easy to prepare and great for any day! Whether you’re looking for a cozy dinner or a dish to share with friends, this soup fits the bill. Plus, it’s a great way to use up any leftover veggies you have lying around. Trust me, once you try it, you’ll want to make it on repeat!
How to Make Beef Barley Soup
Ingredients
- 1 lb beef stew meat, cut into 1-inch pieces
- 1/2 cup barley
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Optional: fresh parsley for garnish
Directions
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Brown the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown it on all sides for about 5-7 minutes.
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Add the Veggies: Next, add the chopped onion, sliced carrots, celery, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables are starting to soften.
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Combine Ingredients: Stir in the diced tomatoes, beef broth, barley, thyme, bay leaf, salt, and pepper.
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Let it Simmer: Bring the soup to a boil, then reduce the heat to low. Let it gently simmer for about 1.5 to 2 hours, or until the beef and barley are tender.
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Finish Up: Before serving, remove the bay leaf. If you like, garnish with fresh parsley for a nice touch. Enjoy your hearty Beef Barley Soup!
How to Serve Beef Barley Soup
Serve the soup hot in bowls. You can add some crusty bread or a sprinkle of cheese on top if you want extra flavor. It’s perfect for family dinners, or you can enjoy it as a quick lunch!
How to Store Beef Barley Soup
To store any leftovers, let the soup cool down, then transfer it to an airtight container. You can keep it in the fridge for up to 3 days. If you want to store it for longer, consider freezing the soup. It can last in the freezer for about 3 months. Just thaw it in the fridge overnight before reheating.
Tips to Make Beef Barley Soup
- Don’t skip the browning step: Browning the beef enhances the flavor of the soup.
- Taste as you go: Adjust seasonings after the soup has been simmering for a while.
- Experiment with veggies: Feel free to add any other vegetables you have on hand like potatoes or green beans!
Variation
You can make a lighter version by using lean beef or even ground turkey. For a vegetarian option, skip the meat and use vegetable broth instead of beef broth, and add more veggies and beans for protein.
FAQs
1. Can I use instant barley instead of regular barley?
Yes, but reduce the cooking time since instant barley cooks faster.
2. Can I use frozen vegetables?
Absolutely! Just toss them in at the same time as the other veggies.
3. How do I know when the soup is done?
The soup is done when the beef is tender and the barley is soft. Taste it to check!