Beef & Barley Soup
A classic, hearty soup that’s perfect for cold days. This version is rich, filling, and built on simple ingredients that develop deep flavor over time.
Ingredients
- 500 g beef stew meat (chuck or similar), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 150 g pearl barley
- 1.5 liters beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Optional: chopped parsley for garnish
Instructions
1. Brown the Beef
Heat olive oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides. Remove and set aside.
2. Sauté the Vegetables
In the same pot, add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.
3. Build the Base
Stir in tomato paste and cook for 1–2 minutes. Return the beef to the pot.
4. Add Liquids and Barley
Pour in the beef broth and add the pearl barley, thyme, and bay leaf. Stir well.
5. Simmer
Bring to a boil, then reduce heat and simmer gently for 45–60 minutes, or until the barley is tender and the beef is soft.
6. Season and Serve
Remove the bay leaf. Season with salt and pepper to taste. Garnish with parsley if desired.
Tips for Best Results
- For deeper flavor, let the soup simmer longer on low heat
- If it thickens too much, add a bit more broth or water
- This soup tastes even better the next day
Variations
- Add mushrooms for extra depth
- Include potatoes for a heartier texture
- Use fresh herbs instead of dried for a brighter flavor
Storage
- Refrigerate for up to 4 days
- Freeze in portions for up to 3 months
Summary
Beef & Barley Soup is a simple, nourishing dish that combines tender meat, wholesome grains, and vegetables into a satisfying meal. It’s easy to prepare and ideal for batch cooking.