Description
A warm and hearty soup filled with tender beef, chewy barley, and colorful vegetables, perfect for chilly nights.
Ingredients
Scale
- 1 lb Beef (chuck roast or stew meat), cut into cubes
- 1 cup Pearl barley
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 6 cups Beef broth or stock
- 2 tsp Thyme
- 2 Bay leaves
- Salt and pepper, to taste
- Optional: Mushrooms, diced potatoes, peas for garnish
Instructions
- Brown the beef in a large pot with some oil over medium heat until browned on all sides. Remove and set aside.
- Sauté the onions, carrots, celery, and garlic in the same pot until soft and fragrant, about 5-7 minutes.
- Combine the beef back into the pot along with barley, broth, thyme, bay leaves, salt, and pepper. Bring to a boil.
- Simmer covered on low heat for 90 to 120 minutes, until the beef is tender.
- Taste and adjust seasoning as necessary.
- Serve hot, ladling into bowls and garnished with parsley if desired.
Notes
Let the soup chill overnight for better flavor. Use quick-cooking barley for a faster meal.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg