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Beef Barley Soup

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A hearty and comforting soup with tender beef, vegetables, and wholesome barley.

Ingredients

Scale

For the Crust:

  • 1 lb beef stew meat, cubed
  • 1 cup pearl barley
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

1. Prepare the Crust:

  1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
  2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
  3. Return beef to the pot. Add beef broth, water, barley, bay leaf, thyme, salt, and pepper. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 45 minutes or until beef is tender and barley is cooked.
  5. Remove bay leaf before serving. Adjust seasoning if needed.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/beef-barley-soup/

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