Description
A hearty and straightforward soup featuring tender beef and chewy barley.
Ingredients
Scale
- 1 pound beef stew meat, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6 cups beef broth
- 1 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Season the beef pieces with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef on all sides. Remove beef and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Return the beef to the pot.
- Pour in beef broth. Add rinsed barley, thyme, and bay leaf.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes, or until the beef is tender and the barley is cooked through.
- Remove the bay leaf before serving. Adjust seasoning with salt and pepper as needed.
Notes
- For a thicker soup, remove about 1 cup of broth and mix with 1 tablespoon of cornstarch, then stir back into the simmering soup until thickened.
- You can substitute quick-cooking barley, but reduce the simmering time by about 20 minutes.
- Prep Time: 15 min
- Cook Time: 1 hour 30 min
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 28
- Cholesterol: 75
Keywords: beef, barley, soup, stew, hearty, easy, comfort food