Description
Hearty and nutritious Beef and Barley Soup featuring tender beef cubes, wholesome pearl barley, fresh vegetables, and leafy greens, simmered to perfection in a rich beef broth. A comforting, filling option perfect for chilly days or anytime you crave a delicious, balanced meal.
Ingredients
Scale
Meat and Oil
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
Broth and Grains
- 6 cups beef broth
- 1 cup pearl barley
Seasonings
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5-7 minutes, to develop deep flavor and lock in juices.
- Sauté the Vegetables: Add chopped onion, diced carrots, diced celery, and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Broth and Barley: Pour in the beef broth and bring the mixture to a boil. Stir in the pearl barley, dried thyme, and bay leaf to infuse the soup with hearty taste and texture.
- Simmer: Reduce the heat to low, cover the pot, and allow the soup to simmer gently for about 1 hour, or until the barley is tender and the beef is cooked through.
- Add Greens: Season the soup with salt and pepper to taste. Stir in the chopped spinach or kale and cook just until the greens wilt, about 2-3 minutes.
- Serve: Remove the bay leaf from the soup. Ladle into bowls and garnish with fresh chopped parsley for a burst of color and flavor. Serve hot.
Notes
- For a thicker soup, use less broth or cook uncovered near the end of simmering to reduce liquid.
- Pearl barley can be swapped with hulled barley for more fiber, but cooking time will increase.
- This soup can be made ahead and tastes even better the next day after flavors meld.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use lean beef stew meat to reduce fat content.
