Beef Barley Soup
User Reviews
5
Beef Barley Soup
Description
The recipe starts by browning beef stew meat seasoned with salt and pepper, which builds depth of flavor. Vegetables including onion, carrots, celery, and garlic are cooked until softened to add aromatic sweetness. The beef, broth, bay leaf, and thyme simmer for around an hour to tenderize the meat and infuse the broth.
Pearl barley and sliced mushrooms are added last for additional texture and earthiness, simmered until the barley is tender but intact. The cooked soup is finished with fresh parsley for brightness and final seasoning of salt and pepper to taste.
This soup is filling and balanced with a combination of tender beef chunks, soft but textured barley, and firm vegetables. Chopping vegetables slightly larger helps them maintain shape during cooking. The use of stew meat provides budget convenience while delivering robust beef flavor. This soup can be served hot as a main dish or alongside bread for a complete meal.
Ingredients
- 1 tablespoon olive oil
- 2 pounds beef stew meat
- 1 onion finely chopped
- 3 large carrot cut into 3/4 inch pieces
- 3 talks celery sliced
- 2 teaspoons garlic minced
- 8 cups beef broth
- 1 bay leaf dried
- 2 prigs thyme or 1 teaspoon dried thyme, fresh
- 3/4 cup pearl barley
- 1 cup mushroom sliced
- 2 tablespoons parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium high heat. Season the beef stew meat with salt and pepper to taste.
- Place half of the meat in the pot in a single layer. Cook for 3-5 minutes per side, or until browned. Repeat with remaining meat.
- Remove the meat from the pot and cover to keep warm. Add the onion, carrots, celery and garlic to the pot. Cook for 4-5 minutes or until softened.
- At this point you can either leave the veggies in the pot to simmer with the beef, or remove the vegetables and add them back in later. It depends on whether you prefer softer or firmer vegetables in your soup.
- Add the beef, beef broth, bay leaf and thyme to the pot. Bring to a simmer. Cook for 60 minutes or until beef is tender.
- If you've reserved your vegetables, add them back in now. Add the barley and mushrooms to the pot. Cook for an additional 20-30 minutes until barley is tender.
- Season to taste with salt and pepper. Sprinkle with parsley and serve.
Notes
- Choosing beef stew meat offers an affordable and convenient option; chuck roast can be cubed if preferred.
- Cut vegetables in larger pieces to retain shape and texture throughout simmering.
- Ensure beef chunks are sized appropriately for a balanced bite in spoonfuls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 25g | 8% |
| Protein | 40g | 80% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 819mg | 34% |
| Potassium | 1003mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 6120IU | 122% |
| Vitamin C | 5mg | 6% |
| Calcium | 79mg | 8% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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