Description
Hearty beef and barley soup with fresh vegetables—comforting, filling, flavorful, and perfect for cold winter days.
Ingredients
Scale
- 1 1/2 lbs stew meat, brought to room temperature
- 5 cups beef stock
- 2 tablespoons olive oil
- 1 1/2 tablespoons minced garlic
- 2 tablespoons tomato paste
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup potatoes, diced
- 1/2 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Season the stew meat with salt and black pepper, then sear it in the pot until browned on all sides. Remove and set aside.
- In the same pot, add the minced garlic and sauté for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes.
- Add the carrots, celery, onion, and potatoes. Sauté for 5 minutes, stirring occasionally.
- Return the beef to the pot, then pour in the beef stock. Add the pearl barley, dried thyme, and bay leaf. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the beef is tender and the barley is cooked through.
- Discard the bay leaf and adjust the seasoning with additional salt and black pepper, if needed.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Stovetop
- Cuisine: American
Keywords: Hearty Beef and Barley Soup