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Beef Barley Soup

A nourishing and hearty soup combining tender beef, nutty barley, and wholesome vegetables, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef chuck, diced into bite-sized pieces Can substitute with stew meat or lean cuts like sirloin.
  • 1 cup barley (pearl barley preferred)
  • 1 piece onion, chopped
  • 2 pieces carrots, sliced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 6 cups beef broth (homemade or store-bought)
  • 1 leaf bay leaf
  • to taste salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Heat a large pot over medium heat. Add the diced beef and brown it for about 5-7 minutes until it's nicely caramelized on all sides.
  2. Add the chopped onion, sliced carrots, and chopped celery to the pot. Sauté the vegetables for 5-8 minutes until softened and fragrant.
  3. Stir in the minced garlic and cook for about a minute until it's aromatic.
Cooking
  1. Add the barley along with the beef broth, bay leaf, salt, and pepper to the pot. Stir well to combine all the ingredients.
  2. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked through.
  3. Before serving, remove the bay leaf. Garnish the soup with freshly chopped parsley.

Notes

For added nutrition, consider adding peas, green beans, or potatoes. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.