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Beef Barley Soup

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This classic soup combines tender beef, wholesome barley, and fresh vegetables in a savory broth. It’s a comforting, one-pot meal that’s easy to make and full of nutrition.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 500 g (1 lb) stewing beef, cut into bite-sized cubes
  • Salt and black pepper, to taste
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup pearl barley, rinsed
  • 1 can (400 g/14 oz) diced tomatoes
  • 8 cups (2 liters) beef broth or stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 cup mushrooms, sliced (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  • Sear the beef:
    • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
    • Season the beef with salt and pepper, then sear it in batches until browned on all sides. Remove the beef and set it aside.
  • Sauté the vegetables:
    • In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened.
    • Add the garlic and cook for another minute until fragrant.
  • Combine the ingredients:
    • Return the beef to the pot.
    • Add the barley, diced tomatoes (with their juices), beef broth, thyme, rosemary, and bay leaves. Stir well to combine.
  • Simmer the soup:
    • Bring the mixture to a boil, then reduce the heat to low and cover the pot.
    • Let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally.
  • Add mushrooms (optional):
    • If using mushrooms, add them about 20 minutes before the soup is done cooking.
  • Season and serve:
    • Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed.
    • Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Notes

  • For a quicker version, use pre-cooked barley and reduce the simmering time to 30-40 minutes.
  • This soup can be made in advance and tastes even better the next day as the flavors meld.
  • To freeze, let the soup cool completely, then store it in airtight containers for up to 3 months.

Find it online: https://ukfinda.com/beef-barley-soup-2/