Beef Barley Soup

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Description:
Beef Barley Soup is a hearty and nourishing dish packed with tender chunks of beef, wholesome vegetables, and chewy barley. This comforting soup is perfect for chilly days and is not only filling but also loaded with flavor. It’s a great way to use up leftover beef and makes for a satisfying meal.

Ingredients:

  • Beef stew meat (cut into bite-sized pieces): 1 lb (450 g)
  • Olive oil: 2 tbsp
  • Onion (chopped): 1 large
  • Carrots (diced): 2 medium
  • Celery (diced): 2 stalks
  • Garlic (minced): 3 cloves
  • Beef broth: 6 cups (1.5 liters)
  • Barley (pearl or hulled): ¾ cup (150 g)
  • Canned diced tomatoes: 1 can (14.5 oz / 400 g)
  • Bay leaves: 2
  • Dried thyme: 1 tsp
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Fresh parsley (chopped, for garnish)

Instructions:

  1. Brown the beef:
    In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat, seasoning with salt and pepper. Brown the meat on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
  2. Sauté the vegetables:
    In the same pot, add chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add minced garlic and cook for an additional 1 minute until fragrant.
  3. Combine ingredients:
    Return the browned beef to the pot. Pour in the beef broth, add the barley, canned diced tomatoes (with juice), bay leaves, and dried thyme. Bring the mixture to a boil.
  4. Simmer the soup:
    Reduce the heat to low, cover, and let the soup simmer for about 1 hour, or until the beef is tender and the barley is cooked. Stir occasionally and add more broth or water if needed to reach desired consistency.
  5. Season and serve:
    Once the beef is tender and the barley is cooked, taste the soup and adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving. Garnish with chopped fresh parsley.

Tips for Success:

  • Leftover beef: This soup is a great way to use up leftover roast beef or steak. Just add it in during the last 15-20 minutes of cooking.
  • Vegetable variations: Feel free to add other vegetables like peas, green beans, or potatoes for extra nutrition.
  • Thicker soup: If you prefer a thicker soup, reduce the amount of broth or add more barley.

Recommendations:

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup also freezes well for up to 3 months.
  • Serving suggestions: Serve with crusty bread or a side salad for a complete meal.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 350
  • Protein: 30 g
  • Fat: 10 g
  • Carbohydrates: 40 g
  • Fiber: 6 g
  • Sugar: 3 g
  • Sodium: 600 mg

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