Serves 4
90 min
Beef Barley Soup
Recipe GLPR4aa8d4f6429a08
A hearty, warming beef and barley soup loaded with tender stew meat, vegetables, and whole grains. This classic comfort soup simmers beef broth with pearl barley, carrots, onion, and fresh thyme until rich and deeply flavorful. Perfect as a satisfying one-bowl meal.
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Ingredients
1 tablespoon extra-virgin olive oil
½ pound beef stew meat, cut into ½-inch pieces
1 medium yellow onion, coarsely chopped
2 medium carrots, sliced into ¼-inch coins
1 medium garlic clove, finely minced
6 cups rich beef stock or low-sodium beef broth
¼ cup pearl barley, rinsed
2 teaspoons fresh thyme, coarsely chopped
fresh parsley, for garnish
Directions
Heat olive oil in a large pot or heavy-bottomed Dutch oven over medium-high heat. Season the beef pieces lightly with salt and pepper. Working in batches if needed to avoid crowding, brown the beef on all sides, about 8–10 minutes total, until the meat develops a golden crust. Transfer the browned beef to a plate.
Add the chopped onion to the same pot and sauté for 3–4 minutes, stirring frequently, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Return the beef to the pot and pour in the beef stock or broth. Bring to a simmer over medium heat, then add the rinsed barley and fresh thyme. Reduce the heat to maintain a gentle simmer.
Simmer uncovered for about 45 minutes, stirring occasionally, until the barley is nearly tender. Add the sliced carrots and continue simmering for another 20–30 minutes until the beef is tender and the barley is fully cooked through.
Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish generously with fresh parsley. Serve hot.
