Absolutely! Here’s a hearty, comforting Beef Barley Soup recipe—perfect for chilly days or meal prep. 🥣
Beef Barley Soup
🛒 Ingredients (serves 6–8)
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 cup pearl barley
- 6 cups beef broth (or stock)
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 1 sprig fresh)
- 2 bay leaves
- Salt & black pepper, to taste
- Optional garnish: chopped parsley
🍲 Instructions
- Brown the beef
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown beef pieces on all sides, about 5–7 minutes. Remove and set aside. - Sauté vegetables
In the same pot, add onion, carrots, and celery. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds more. - Combine ingredients
Return beef to the pot. Stir in barley, beef broth, diced tomatoes, thyme, rosemary, bay leaves, salt, and pepper. - Simmer
Bring to a boil, then reduce heat to low. Cover and simmer for 50–60 minutes, or until beef is tender and barley is cooked. Stir occasionally. - Adjust seasoning
Remove bay leaves and check for salt and pepper. - Serve
Ladle into bowls and garnish with chopped parsley if desired.
🔥 Tips
- Faster option: Use instant barley to reduce cooking time to ~30 minutes.
- Slow cooker version: Brown the beef, then add all ingredients to a slow cooker. Cook on low 6–7 hours or high 3–4 hours.
- Extra flavor: A splash of Worcestershire sauce or soy sauce can deepen the savory taste.
- Vegetable boost: Add peas, green beans, or mushrooms in the last 10 minutes of cooking.
This soup keeps well in the fridge for 3–4 days and freezes beautifully—barley thickens it up even more after chilling.
If you want, I can also give a “One-Pot Instant Pot Beef Barley Soup” version that’s ready in under 40 minutes with the same rich flavor. Do you want me to do that?
