Ah, beef barley soup—classic comfort food! Here’s a clear, hearty recipe for it:
Ingredients (serves 4–6)
- 1 lb (450 g) beef stew meat, cut into small cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup pearl barley
- 6 cups beef broth (or stock)
- 1 cup water (optional, for desired consistency)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- Optional: 1 cup diced potatoes or mushrooms for extra heartiness
- Fresh parsley for garnish
Instructions
- Brown the beef:
Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown them on all sides. Remove and set aside. - Sauté the vegetables:
In the same pot, add onion, carrot, and celery. Cook for 5–7 minutes until softened. Add garlic and cook 1 more minute. - Combine ingredients:
Return beef to the pot. Add barley, beef broth, water (if using), thyme, rosemary, and bay leaves. Stir to combine. - Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally, until beef is tender and barley is cooked. - Season and finish:
Remove bay leaves. Taste and adjust salt and pepper. Optional: stir in fresh parsley before serving. - Serve hot with crusty bread for ultimate comfort.
💡 Tips:
- Browning the beef first gives deeper flavor.
- If you want a thicker soup, use less water or let it simmer uncovered for the last 10–15 minutes.
- Leftovers taste even better the next day!
If you want, I can also give you a quick version that takes under 30 minutes using pressure cooking or instant pot methods. That one is a lifesaver on busy nights.
Do you want me to do that?
