Description
This Chunky Beef and Barley Soup is a hearty and nutritious dish, combining tender beef stew meat with wholesome barley and a medley of fresh vegetables. Ideal for warming up on cold days or for meal prepping, this soup offers rich flavors and satisfying texture in every bowl.
Ingredients
Meat
- 1 pound beef stew meat
Vegetables
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
Grains & Legumes
- 1/2 cup barley
Liquids & Seasonings
- 6 cups beef broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Brown the beef: Heat a large pot over medium-high heat and add the beef stew meat. Cook, stirring occasionally, until the beef is browned on all sides, about 5-7 minutes. This step sears the meat to lock in the flavors.
- Add vegetables and liquids: Add the chopped onion, sliced carrots, and celery to the pot. Pour in the beef broth, then add the barley, thyme, salt, and pepper. Stir well to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 45 to 60 minutes, or until the beef is tender and the barley is fully cooked. Stir occasionally to prevent sticking.
- Serve: Once the beef and barley are tender, taste the soup and adjust seasoning if necessary. Serve hot for a comforting and satisfying meal.
Notes
- For added variety, include peas or diced potatoes to the soup during the simmering step.
- This soup can easily be adapted for the slow cooker by combining all ingredients and cooking on low for 6-8 hours.
- Barley adds fiber and a chewy texture; using pearl barley will cook faster if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
