Description
This hearty Best Beef Barley Soup is perfect for cozy nights, combining tender beef stew meat, nutritious pearl barley, and a medley of vegetables simmered in flavorful beef broth. It’s a comforting, filling soup that warms you up from the inside out.
Ingredients
Scale
Meat and Broth
- 1 lb beef stew meat, cubed
- 4 cups beef broth
Grains
- 1/2 cup pearl barley
Vegetables and Aromatics
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Brown the beef: In a large pot, heat over medium heat and brown the cubed beef stew meat until nicely seared on all sides. This helps develop flavor and seals in juices.
- Sauté the vegetables: Add the chopped onion, diced carrots, diced celery, and minced garlic to the pot. Sauté the vegetables with the beef for about 5 minutes or until they start to soften and the onions become translucent.
- Add broth, herbs, and barley: Pour in the beef broth, stir in the teaspoon of thyme and the pearl barley. Increase the heat and bring the mixture to a rolling boil.
- Simmer the soup: Reduce the heat to low, cover, and let the soup simmer gently for 45 to 50 minutes, or until the barley is tender and the beef is fully cooked through. Stir occasionally to prevent sticking.
- Season to taste: Once cooked, season the soup with salt and pepper according to your preference. Stir well to incorporate the seasoning evenly.
- Serve and enjoy: Ladle the warm soup into bowls and serve immediately for a cozy meal.
Notes
- You can substitute pearl barley with hulled barley for a chewier texture, but cooking time may increase.
- For a richer flavor, brown the beef in batches to avoid steaming.
- Vegetables can be customized to include diced potatoes or mushrooms if desired.
- This soup stores well and tastes even better the next day; refrigerate leftovers in an airtight container for up to 3 days.
- To make it gluten-free, replace barley with gluten-free grains like quinoa or rice.
