Description
This Hearty Beef and Barley Soup is a comforting, nourishing dish featuring tender beef cubes, wholesome pearl barley, and fresh vegetables simmered together in a flavorful beef broth. Perfect for a cozy meal, it combines protein, fiber, and nutrients with a deliciously savory profile accented by fresh greens and herbs.
Ingredients
Scale
Meat and Broth
- 1 pound beef stew meat, cut into 1-inch cubes
- 6 cups beef broth
- 2 tablespoons olive oil
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
Seasonings
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes, to develop rich flavor and seal in the juices.
- Sauté the Vegetables: Add the chopped onion, diced carrots, diced celery, and minced garlic to the pot with the browned beef. Sauté for about 5 minutes until the vegetables soften and become aromatic.
- Add the Broth and Barley: Pour in the beef broth and bring the mixture to a boil. Stir in the pearl barley, dried thyme, and bay leaf to infuse the soup with herbal notes.
- Simmer the Soup: Reduce the heat to low and cover the pot. Let the soup simmer gently for about 1 hour, or until the barley is tender and the beef is cooked through, allowing the flavors to meld beautifully.
- Season and Add Greens: Season the soup with salt and pepper to your taste. Stir in the chopped spinach or kale and cook for another 2-3 minutes until the greens wilt, adding a fresh, nutritious element.
- Garnish and Serve: Remove the bay leaf from the soup. Ladle into bowls, garnish with freshly chopped parsley, and serve hot for a satisfying meal.
Notes
- For a thicker soup, use less broth or cook uncovered for the last 10 minutes to reduce liquid.
- Substitute pearl barley with steel-cut oats or quinoa for a gluten-free version (ensure barley is omitted if gluten-free strictly required).
- Use kale for stronger flavor and more texture or spinach for a milder taste.
- Leftovers keep well in the refrigerator for 3-4 days and freeze beautifully for up to 3 months.
- Adding a splash of Worcestershire sauce or a dash of smoked paprika can enhance the depth of flavor.
