Description
This Hearty One-Pot Beef and Barley Soup is the ultimate comfort food—packed with tender beef, wholesome veggies, and chewy barley in a savory broth. It’s easy to make, perfect for meal prep, and freezes beautifully. A cozy, nutritious bowl of goodness for chilly days!
Ingredients
- Stew beef or chuck roast, cut into small cubes
- Olive oil
- Onion, diced
- Carrots, sliced
- Celery, chopped
- Garlic, minced
- Tomato paste
- Beef broth
- Water
- Pearl barley
- Bay leaves
- Dried thyme
- Salt
- Black pepper
- Fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Brown beef in batches until seared, then remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes.
- Add garlic and tomato paste; cook for 1 minute, stirring constantly.
- Return beef to the pot. Add beef broth, water, barley, bay leaves, thyme, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, or until beef is tender and barley is cooked through.
- Remove bay leaves. Taste and adjust seasoning as needed.
- Serve hot with fresh parsley if desired.
Notes
- Substitute ground beef for a faster version.
- Add mushrooms, potatoes, or green beans for extra bulk.
- Use quick-cooking barley to reduce simmer time (add it in the last 15 minutes).
- Add a splash of Worcestershire for deeper flavor.
- For gluten-free, swap barley with brown rice or quinoa.
