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Instructions
- Brown the Beef:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef in batches, browning on all sides. Remove and set aside. - Sauté the Vegetables:
In the same pot, add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until the vegetables are softened. - Simmer the Soup:
Return the beef to the pot. Add the beef broth, barley, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 ½ to 2 hours, or until the beef is tender and the barley is cooked. - Finish and Serve:
Remove the bay leaf. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley.
Tips for Success
- Meat Matters: Choose well-marbled beef for the most tender results. Stew meat, chuck roast, or short ribs work well.
- Barley Choices: Pearl barley is commonly used and cooks faster than hulled barley. Rinse before using.
- Make Ahead: This soup tastes even better the next day as the flavors meld. Store in the fridge for up to 4 days or freeze for longer.
Final Thoughts
Beef and Barley Soup is a timeless recipe that proves simple ingredients can create something truly comforting. Whether you’re curled up on a winter evening or serving it with crusty bread for a satisfying dinner, this soup is sure to become a staple in your kitchen.
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