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Hearty Beef and Barley Soup

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This Hearty Beef and Barley Soup is a comforting, wholesome meal packed with tender beef, nutty barley, and flavorful vegetables simmered in a rich broth. Perfect for chilly evenings or as a make-ahead meal for the week.

Ingredients

Scale

For the Soup

  • 1 lb (450 g) beef stew meat, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 6 cups beef broth (low sodium preferred)
  • 1 cup water (optional for adjusting consistency)
  • 3/4 cup pearl barley, rinsed
  • 1 (14.5 oz) can diced tomatoes (with juice)
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper, to taste

Optional Garnish

  • Fresh parsley, chopped
  • Crusty bread for serving

Instructions

1. Brown the Beef

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
  2. Season the beef with salt and pepper. Brown the beef in batches, ensuring a nice sear on all sides (about 4–5 minutes per batch). Remove and set aside.

2. Sauté the Vegetables

  1. Add the remaining tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery until softened, about 5–7 minutes.
  2. Stir in the garlic and cook for 1 minute until fragrant.

3. Build the Soup Base

  1. Return the beef to the pot. Add the beef broth, water (if using), diced tomatoes, barley, bay leaves, thyme, and rosemary. Stir to combine.
  2. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 45–50 minutes.

4. Adjust and Serve

  1. Check the beef and barley for tenderness. If needed, simmer for an additional 10–15 minutes.
  2. Remove the bay leaves and adjust the seasoning with additional salt and pepper if necessary.
  3. Serve hot, garnished with fresh parsley, alongside crusty bread or crackers.

Notes

  • Make It Ahead: This soup tastes even better the next day as the flavors meld together.
  • Barley Options: For quicker cooking, use quick-cooking barley and reduce simmering time to about 25–30 minutes.
  • Thicker Soup: For a thicker consistency, mash some of the vegetables and barley with a potato masher.
  • Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Find it online: https://recipe.ukfinda.com/hearty-beef-and-barley-soup/