Beef Barley Soup
Beef Barley Soup is a hearty and wholesome dish, perfect for a comforting meal. Packed with tender beef, nutritious vegetables, and chewy barley, this soup is not only delicious but also filling.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 1 cup mushrooms, sliced
- 1 cup pearl barley
- 8 cups beef broth
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the cubed beef to the pot and brown it on all sides, which should take about 5-7 minutes.
- Stir in the diced onion and minced garlic, cooking until the onion becomes translucent, about 3 minutes.
- Add the sliced carrots, chopped celery, and mushrooms to the pot. Cook for another 5 minutes, stirring occasionally.
- Add the pearl barley, beef broth, dried thyme, bay leaf, and season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 45 minutes, or until the barley is tender.
- After cooking, remove the bay leaf and adjust seasoning if necessary.
- Serve hot, garnished with chopped fresh parsley.
Notes
Feel free to add other vegetables like peas or spinach for extra nutrition.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For a thicker soup, you can mash some of the barley against the side of the pot while cooking.