Description
Beef Barley Soup is a hearty and nourishing dish, perfect for warming up on chilly days. This comforting blend of tender beef, wholesome vegetables, and nutritious barley creates a filling meal that’s both satisfying and delicious. Not only does it deliver rich flavors, but it also offers versatility for family dinners or cozy gatherings. The recipe is straightforward, making it accessible for cooks of all skill levels.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound beef stew meat
- ¾ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 medium yellow onion (chopped)
- 3 ribs celery (chopped)
- 3 carrots (chopped)
- 8 ounces cremini mushrooms (sliced)
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 6 cups low sodium beef broth
- 2 bay leaves
- ¾ cup pearl barley (rinsed)
- Fresh parsley (for garnish)
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat. Add the beef stew meat seasoned with salt and pepper; brown on all sides. Remove from pot.
- Sauté onions, celery, carrots, and mushrooms until softened, about 5–6 minutes.
- Stir in garlic and herbs; cook until fragrant.
- Return browned beef to the pot along with any juices.
- Pour in broth, add bay leaves, and stir well. Bring to a simmer then cover and reduce heat to low for about 45 minutes.
- Add rinsed barley; cover and cook for another 45–60 minutes until tender.
- Remove bay leaves before serving and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg