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Instructions
Step 1: Brown the Beef
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the beef stew meat and season with a pinch of salt and pepper. Brown the beef on all sides, about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
Step 2: Sauté the Vegetables
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened and the onions are translucent.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Step 3: Add the Barley and Broth
- Stir in the barley and cook for 1-2 minutes to toast it lightly.
- Return the browned beef to the pot, then add the beef broth, diced tomatoes (with juices), thyme, rosemary, and bay leaf. Stir to combine.
Step 4: Simmer the Soup
- Bring the soup to a boil, then reduce the heat to low and cover the pot.
- Let the soup simmer for 45 minutes to 1 hour, or until the beef is tender and the barley is cooked through. Stir occasionally. If the soup gets too thick, you can add a bit more broth or water to reach your desired consistency.
Step 5: Final Touches
- Taste the soup and adjust the seasoning with more salt and pepper, if needed. Remove the bay leaf before serving.
- Garnish with freshly chopped parsley, if desired.
Tips for the Best Beef and Barley Soup
- Choosing the Right Beef: For the best flavor and tenderness, use a tougher cut of beef like chuck roast or brisket. These cuts become tender as they simmer in the broth.
- Soaking the Barley (Optional): Soaking the barley overnight can reduce the cooking time slightly, but it’s not necessary if you’re short on time.
- Veggie Variations: Feel free to add other vegetables, such as parsnips, potatoes, or green beans, for more variety.
- Make It Spicy: If you like a little heat, add a pinch of red pepper flakes or diced jalapeños while sautéing the vegetables.
- Slow Cooker Option: To make this recipe in the slow cooker, follow the same steps but after browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender.
Serving Suggestions
- Bread: Serve this soup with a side of crusty bread or warm rolls to soak up all the delicious broth.
- Salad: Pair it with a light side salad, such as a simple mixed green salad or a tangy cucumber and tomato salad, for a well-rounded meal.
- Cheese: Top the soup with freshly grated Parmesan for an added layer of richness.
Storage and Freezing
- Storing Leftovers: Allow the soup to cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well. To freeze, let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. When you’re ready to eat, simply thaw in the refrigerator overnight and reheat on the stove.
- Reheating: Reheat in a pot over medium heat until warmed through. Add a bit of broth if the soup has thickened too much during storage.
Why This Recipe Works
Beef and Barley Soup is a nourishing and satisfying meal that checks all the boxes: hearty, filling, and full of comforting flavors. The beef becomes tender and flavorful as it simmers in the broth, while the barley soaks up all the delicious seasonings, giving each spoonful a lovely chewiness. The vegetables add color, nutrients, and sweetness, making this soup an all-in-one meal that’s perfect for chilly days.
The Bottom Line
If you’re looking for a meal that will warm you up, satisfy your hunger, and leave you with leftovers to enjoy later, Beef and Barley Soup is the answer. With simple ingredients and a bit of time, you can create a deliciously hearty soup that’s perfect for any occasion. Whether it’s a cozy dinner at home or a make-ahead meal for busy days, this classic recipe is sure to become a staple in your kitchen.
So gather your ingredients, get the pot simmering, and enjoy the rich, comforting flavors of homemade Beef and Barley Soup today!
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