Description
This Hearty Beef and Barley Soup is a comforting and nutritious meal, packed with tender beef stew meat, wholesome pearl barley, and fresh vegetables. Slow-simmered to perfection, it combines rich beef broth, aromatic herbs, and leafy greens, making it a satisfying and healthy option for any day.
Ingredients
Scale
Meat
- 1 pound beef stew meat, cut into 1-inch cubes
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)
Broth and Grains
- 6 cups beef broth
- 1 cup pearl barley
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes, to develop a rich flavor.
- Sauté the Vegetables: Add the chopped onion, diced carrots, diced celery, and minced garlic to the pot. Sauté for about 5 minutes, until the vegetables soften and release their aroma.
- Add the Broth and Barley: Pour in the beef broth and bring the mixture to a boil. Stir in the pearl barley, dried thyme, and bay leaf to infuse the soup with flavor.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour, or until the barley is tender and the beef is cooked through.
- Season and Add Greens: Season the soup with salt and pepper to taste. Stir in the chopped spinach or kale and cook for an additional 2-3 minutes until the greens wilt and blend into the soup.
- Garnish and Serve: Remove the bay leaf before serving. Garnish with freshly chopped parsley and enjoy your hearty beef and barley soup.
Notes
- For a thicker soup, you can add more barley or simmer uncovered for a few minutes to reduce the liquid.
- Feel free to substitute kale with spinach or other leafy greens based on preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well.
- To make this recipe gluten-free, substitute barley with a gluten-free grain like quinoa or rice.
