Description
A filling soup with beef, barley, and vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into 1-inch pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups beef broth
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef in batches, then remove and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Return the beef to the pot.
- Pour in beef broth, add barley, thyme, and rosemary. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the beef is tender and the barley is cooked.
- Garnish with fresh parsley before serving.
Notes
- You can add other vegetables like potatoes or mushrooms.
- For a thicker soup, mash some of the barley.
- Prep Time: 20 min
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg
Keywords: beef barley soup, hearty soup, beef stew, barley soup recipe