Description
Warm up with this hearty Beef Barley Soup, a comforting dish that brings together tender beef, fresh vegetables, and wholesome barley. Perfect for chilly evenings or family gatherings, each bowl is a nourishing blend of flavors that will satisfy your taste buds and warm your soul.
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 into ½-inch pieces
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 6 cups low sodium beef broth (or low sodium chicken broth)
- 2 bay leaves
- ¾ cup pearl barley, rinsed
- Chopped fresh parsley for serving
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add beef stew meat seasoned with salt and pepper; brown on all sides and set aside.
- Sauté onion, celery, carrots, and mushrooms until softened (about 5–6 minutes).
- Stir in garlic, thyme, and tomato paste; cook for another minute.
- Return browned beef along with juices to the pot. Add broth and bay leaves; bring to a simmer.
- Cover and simmer for 45 minutes on low heat.
- Stir in rinsed barley; cover again and simmer for an additional 45–60 minutes until barley and beef are tender.
- Remove bay leaves before serving; adjust seasonings if needed and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg