There’s nothing quite like a warm, comforting bowl of soup on a chilly day. This hearty beef and barley soup is the perfect dish to warm you up from the inside out. Made with tender chunks of beef, hearty barley, and a flavorful broth, this soup is sure to become a family favorite. Whether you’re looking for a cozy meal to enjoy on a cold night or a delicious way to use up leftover beef, this recipe is worth trying.
Ingredients
– 1 lb. beef stew meat, cut into bite-sized pieces
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 cup of pearl barley
– 6 cups of beef broth
– 1 can of diced tomatoes
– 1 tsp. dried thyme
– 1 tsp. dried rosemary
– Salt and pepper to taste
Directions
1. In a large pot, heat some oil over medium-high heat. Add the beef and cook until browned on all sides.
2. Add the onion and garlic to the pot and cook until softened.
3. Stir in the carrots and celery, cooking for an additional 3-4 minutes.
4. Pour in the beef broth and bring to a boil.
5. Add the barley, tomatoes, thyme, and rosemary to the pot. Stir everything together.
6. Reduce the heat to low and let the soup simmer for about 45 minutes, or until the beef is tender and the barley is cooked.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!
FAQ
Q: Can I use a different type of meat for this soup?
A: Yes, you can substitute the beef stew meat with diced beef chuck or even ground beef.
Q: Can I make this soup in a slow cooker?
A: Yes, you can cook the soup on low for 8 hours or on high for 4-5 hours in a slow cooker.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Just let it cool completely before transferring it to freezer-safe containers.
This hearty beef and barley soup is a delicious and comforting meal that is perfect for any cold day. Give it a try and let us know what you think in the comments below. Don’t forget to share this recipe with your friends and family!
Hearty Beef and Barley Soup
Equipment
- Large Pot
- Wooden Spoon
Ingredients
- 1 lb beef stew meat cut into bite-sized pieces
- 1 large onion chopped
- 2 cloves garlic minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 cup pearl barley
- 6 cups beef broth
- 1 can diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- In a large pot, heat some oil over medium-high heat. Add the beef and cook until browned on all sides.
- Add the onion and garlic to the pot and cook until softened.
- Stir in the carrots and celery, cooking for an additional 3-4 minutes.
- Pour in the beef broth and bring to a boil.
- Add the barley, tomatoes, thyme, and rosemary to the pot. Stir everything together.
- Reduce the heat to low and let the soup simmer for about 45 minutes, or until the beef is tender and the barley is cooked.
- Season with salt and pepper to taste.
- Serve hot and enjoy!