Here’s a hearty, old-fashioned beef barley soup recipe—perfect for cozy dinners:
Ingredients
- 1 lb (450 g) beef stew meat, cut into small cubes
- 2 tbsp olive oil or vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 cup pearl barley
- 6 cups beef broth (or a mix of broth and water)
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup frozen peas for the last 10 minutes of cooking
Instructions
- Brown the beef: In a large pot, heat oil over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
- Sauté vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Combine ingredients: Return beef to the pot. Add beef broth, diced tomatoes (if using), thyme, parsley, bay leaf, and barley. Stir well.
- Simmer: Bring to a boil, then reduce heat to low and simmer for 1–1.5 hours, until the beef is tender and barley is cooked.
- Season & finish: Add salt and pepper to taste. If using, stir in frozen peas during the last 10 minutes. Remove bay leaf before serving.
This soup keeps well in the fridge for a few days and actually tastes better the next day as the flavors meld.
If you want, I can also give a pressure cooker version that makes it in under 30 minutes but still super rich and hearty.
Do you want me to do that?
