Description

Beef and Barley Soup is the ultimate comfort food that warms the heart and soul on chilly nights. This hearty dish features tender chunks of beef simmered with nutty pearl barley, vibrant vegetables, and aromatic herbs. As the soup gently bubbles on the stove, it fills your kitchen with an enticing aroma that invites everyone to gather around the table. Not only is this recipe easy to prepare in just one pot, but it’s also packed with nutrients, making it a wholesome meal option for any occasion. Whether serving it at family gatherings or enjoying a quiet dinner at home, Beef and Barley Soup promises to satisfy your hunger while evoking feelings of nostalgia and warmth.

Ingredients

Scale

1 lb beef chuck roast (cut into bite-sized pieces)
1 cup pearl barley (rinsed)
3 medium carrots (sliced)
2 celery stalks (chopped)
1 onion (diced)
3 garlic cloves (minced)
6 cups low-sodium beef broth
1 tsp dried thyme
Salt and pepper to taste

Instructions

Sear the Beef: In a large pot or Dutch oven over medium-high heat, add oil and sear beef until browned on all sides.
Add Vegetables: Stir in diced onions, carrots, celery, and minced garlic; sauté for about five minutes until softened.
Pour in Broth & Seasonings: Add beef broth and rinsed pearl barley; season with thyme, salt, and pepper. Bring to a boil.
Simmer Until Tender: Reduce heat to low, cover slightly ajar, and let simmer for approximately one hour until meat and barley are tender.
Taste & Adjust Seasoning: Check seasoning before serving; adjust salt or pepper as needed.
Serve & Enjoy: Ladle into bowls while hot and garnish with fresh parsley if desired.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 450mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 25g
Cholesterol: 75mg

Keywords: Use high-quality beef for enhanced flavor. Feel free to customize by adding seasonal vegetables like peas or potatoes. Store leftovers in airtight containers; they keep well in the fridge for up to three days or can be frozen for longer storage.