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Beef Barley Soup

A simple, filling meal that balances tender beef and chewy pearl barley in a savory broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Broth
  • 2 pounds beef stew meat (cubed) Choose a cut with good flavor
  • 6 cups beef broth Low-sodium or homemade preferred
Vegetables
  • 1 medium onion, diced
  • 2 medium carrots, chopped
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 can canned diced tomatoes
Grains and Seasonings
  • 1 cup pearl barley Rinse briefly before use
  • 2 leaves bay leaves
  • 1 teaspoon thyme Dried, or fresh if available
  • 1 teaspoon salt Adjust to taste
  • 1 teaspoon pepper Adjust to taste
Cooking Oil
  • 2 tablespoons olive oil For browning the beef

Method
 

Preparation and Browning
  1. Pat the beef dry, then brown in olive oil in a large pot; remove and set aside.
  2. In the same pot, sauté the diced onion, chopped carrots, and sliced celery until they begin to soften.
  3. Add minced garlic and sauté for another minute until fragrant.
Cooking
  1. Return the beef to the pot and add the beef broth, pearl barley, and canned diced tomatoes.
  2. Add bay leaves and thyme; bring to a simmer and cook on low–medium heat until the beef is tender and the barley is cooked through.
  3. Season with salt and pepper to taste.
Serving
  1. Serve hot in deep bowls with crusty bread or warm rolls.
  2. Garnish with chopped parsley for color.

Notes

Let the soup rest for 10 minutes off heat to let flavors meld. Adjust salt near the end after reduction.