Beef Barley Soup

Beef Barley Soup

Ingredients (Serves 4–6)

• 500 g (1 lb) beef stew meat, cut into small cubes

• 1 tbsp olive oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 3 medium carrots, diced

• 2 celery stalks, diced

• 1 cup pearl barley

• 6 cups beef broth (or stock)

• 1 tsp dried thyme

• 1 tsp dried parsley

• 2 bay leaves

• Salt and pepper, to taste

• Optional: fresh parsley for garnish

Instructions

Step 1: Brown the Beef

1. Heat olive oil in a large pot over medium-high heat.

2. Add beef cubes and brown on all sides. Remove beef and set aside.

Step 2: Sauté Vegetables

1. In the same pot, add onions, garlic, carrots, and celery.

2. Sauté for 5–7 minutes until vegetables start to soften.

Step 3: Simmer Soup

1. Return beef to the pot.

2. Add beef broth, barley, thyme, parsley, and bay leaves.

3. Bring to a boil, then reduce heat to low.

4. Cover and simmer for 1–1.5 hours until beef is tender and barley is cooked.

Step 4: Season & Serve

1. Remove bay leaves.

2. Taste and season with salt and pepper as needed.

3. Serve hot, garnished with fresh parsley if desired.

Tips for Perfect Beef Barley Soup

• Cut beef into uniform pieces for even cooking.

• Soak barley for 30 minutes before cooking to reduce cooking time (optional).

• Use low-sodium broth to control salt levels.

• Add vegetables like mushrooms or peas for extra flavor and nutrition.

This hearty soup is perfect for fall and winter, warming both the body and soul, with tender beef, wholesome barley, and a savory broth.