Description

A warm, comforting, and nourishing soup packed with tender beef, nutty barley, and a medley of hearty vegetables. Perfect for cold days or a filling family meal.

Ingredients

Units Scale

1 lb beef stew meat, cut into small chunks
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
1 cup pearl barley
8 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
2 bay leaves
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper to taste
2 tbsp fresh parsley, chopped (optional for garnish)

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Instructions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides, about 5-6 minutes.
Add chopped onion and garlic, sauté for 2-3 minutes until fragrant and translucent.
Stir in carrots and celery, cook for another 3-4 minutes.
Add the pearl barley, beef broth, diced tomatoes, bay leaves, thyme, and rosemary. Stir to combine.
Bring the soup to a boil, then reduce heat to low and simmer covered for about 1 hour, or until the beef and barley are tender.
Season with salt and pepper to taste. Remove bay leaves before serving.
Garnish with chopped fresh parsley if desired. Serve hot.

Notes

For a thicker soup, let it simmer uncovered for the last 15 minutes.
Can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
Use lean beef for a lighter version of the soup.

Nutrition

Serving Size: 1 1/2 cups
Calories: 320
Sugar: 6g
Sodium: 750mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 24g
Cholesterol: 55mg