Description
A hearty and nutritious Beef and Barley Soup featuring tender beef stew meat, wholesome pearl barley, and fresh vegetables simmered together to create a comforting and flavorful one-pot meal perfect for any season.
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
- Fresh parsley, chopped (for garnish)
Liquids and Grains
- 6 cups beef broth
- 1 cup pearl barley
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef stew meat cubes and brown them on all sides, which should take about 5 to 7 minutes. This step seals in the flavor and adds a rich depth to the soup.
- Sauté the Vegetables: Add chopped onion, diced carrots, diced celery, and minced garlic to the pot. Sauté everything together for about 5 minutes until the vegetables soften and become fragrant.
- Add Broth and Barley: Pour in the beef broth and bring the mixture to a boil. Once boiling, stir in the pearl barley, dried thyme, and bay leaf to infuse the soup with herbal notes.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for about 1 hour. This allows the barley to become tender and the flavors to meld beautifully.
- Add Greens: Season the soup with salt and pepper to taste. Stir in the chopped fresh spinach or kale and cook just until the greens wilt, preserving their color and nutrients.
- Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- For a thicker consistency, you can cook the soup uncovered during the last 15 minutes to let some liquid evaporate.
- To make the soup quicker, use quick-cooking pearl barley but reduce simmering time accordingly.
- Swapping kale for spinach will slightly change the flavor profile but both work wonderfully.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
