Description
A hearty and comforting beef barley soup perfect for a chilly day. This recipe is easy to make on the stovetop and uses simple ingredients for a satisfying meal.
Ingredients
- 1 pound beef stew meat, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 cup pearl barley, rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef stew meat on all sides. Remove beef and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Return the beef to the pot. Add the beef broth, rinsed barley, diced tomatoes, thyme, and rosemary.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the barley is cooked.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
- For a quicker cooking time, use quick-cooking barley.
- This soup is excellent for using up leftover roast beef.
- Freeze any leftovers for a future meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American