Here’s a hearty and comforting Beef Barley Soup — perfect for a filling lunch or dinner.
🥣 Beef Barley Soup
🛒 Ingredients (Serves 6–8)
- 1 lb (450 g) beef stew meat, cut into small cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 cup pearl barley
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- Salt and black pepper, to taste
- 1 cup frozen peas (optional, added at the end)
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
1️⃣ Brown the Beef
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Brown beef cubes on all sides. Remove and set aside.
2️⃣ Sauté Vegetables
- In the same pot, sauté onion, garlic, carrots, and celery for 4–5 minutes until softened.
3️⃣ Add Liquids & Seasonings
- Return beef to the pot.
- Stir in beef broth, diced tomatoes (if using), thyme, oregano, bay leaves, salt, and pepper.
- Bring to a boil.
4️⃣ Simmer
- Reduce heat to low, cover, and simmer 1–1.5 hours until beef is tender.
5️⃣ Add Barley
- Stir in pearl barley and continue to simmer 30–40 minutes until barley is tender.
6️⃣ Final Touches
- Stir in frozen peas during the last 5 minutes.
- Remove bay leaves.
- Adjust seasoning as needed.
- Garnish with fresh parsley before serving.
🔥 Tips & Variations
- Slow Cooker Version: Brown beef and sauté vegetables, then add everything except barley. Cook on LOW 6–8 hours. Add barley 30–40 minutes before serving.
- Vegetable Boost: Add potatoes, mushrooms, or green beans.
- Thicker Soup: Use less broth or let simmer uncovered for 10–15 minutes.
- Flavor Boost: Add a splash of Worcestershire sauce or soy sauce.
If you want, I can provide a restaurant-style beef barley soup with a deeply rich broth, tender beef, and perfectly chewy barley that tastes like it simmered all day.
Do you want me to give that version?
