Description
A hearty and nutritious Beef and Barley Soup featuring tender beef stew meat, wholesome pearl barley, and fresh vegetables simmered together in a savory beef broth, finished with leafy greens and fresh parsley for a comforting meal.
Ingredients
Scale
Beef and Vegetables
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Soup Base
- 6 cups beef broth
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Greens and Garnish
- 2 cups fresh spinach or kale, chopped
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5-7 minutes, to develop rich flavor.
- Sauté vegetables: Add chopped onion, diced carrots, celery, and minced garlic to the pot. Cook for another 5 minutes until the vegetables are softened and aromatic.
- Add broth and seasonings: Pour in the beef broth and bring the mixture to a boil. Stir in pearl barley, dried thyme, and bay leaf to infuse flavor as it cooks.
- Simmer the soup: Reduce heat to low, cover the pot, and let the soup simmer gently for about 1 hour, or until the barley is tender and the beef is fully cooked.
- Season and add greens: Adjust salt and pepper to taste. Stir in the chopped spinach or kale, allowing it to wilt and add vibrant color and nutrition.
- Serve and garnish: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley for a fresh finish.
Notes
- For a richer flavor, consider using homemade beef broth or stock.
- Pearl barley can be pre-soaked to reduce cooking time slightly if desired.
- Substitute kale with Swiss chard or collard greens if preferred.
- This soup reheats well and flavors deepen after a day.
- For a thicker soup, mash some of the barley at the end of cooking.
