Beef and Barley Soup
This simple, delicious Beef and Barley Soup recipe is perfect to warm you and your family up on a cold day!
Servings: 6 servings
Equipment
- Enameled Dutch Oven
Ingredients
- 1 pound Lean beef stew meat cut into ½” cubes
- 2 tablespoons Neutral oil
- 1 ½ teaspoons Salt
- ½ teaspoon Black pepper
- 1 large Onion diced
- 2 stalks Celery sliced
- 2 large Carrots sliced
- 3 Garlic cloves minced
- 6 cups Low sodium beef broth or stock
- 2 teaspoons Bouillon beef base I like Better Than Bouillion
- ½ teaspoon Dried thyme leaves
- 1 Dried bay leaf
- ¾ cup Pearled barley
- ⅓ cup Frozen peas
- Fresh chopped parsley for garnish
Instructions
- Heat a large dutch oven over medium high heat.
- Season beef with salt and pepper. Add oil to the pan and add about half of the seasoned meat once hot, making sure there is plenty of room between pieces.
- Brown meat on all sides, about 6-7 minutes, remove to plate. Repeat until all beef is browned, adding a drizzle of oil as needed.
- Reduce heat to medium and add in the onion, celery, and carrot and cook for 4-5 minutes or until softened and lightly browned.
- Add in the garlic and cook for 1 minute more.
- Pour in the beef broth, and add in the beef base, thyme, bay leaf and the beef and any juices from the plate.
- Cover with a lid and simmer over low heat for 1 hour.
- Remove the lid and stir in the barley. Cook until the beef and barley are tender, about 25-30 minutes.
- Stir in the peas, taste, and adjust seasoning with salt and pepper before removing from the heat.
- Remove the bay leaf and garnish with chopped parsley.
- Serve in bowls with a crisp salad or crusty bread.
Notes
- Leftovers can be stored in an airtight container for up to 5 days, or frozen for up to 3 months. When refrigerated, the barley will soak up the broth, making the soup very thick. You may wish to add in a good amount of broth or water when reheating.
- Reheat in the microwave or in a pot on the stove until heated through. If frozen, it is recommended to thaw overnight in the refrigerator before reheating.
- This recipe uses pearled barley, which is a common type found in the grocery store. Other types of barley have different cooking times and if you want to substitute for that type, you will need to adjust the time you add it to the soup to ensure the beef and barley are done at the same time. Farro would be a good substitute for the pearled barley as well.
Nutrition
Calories: 415kcal | Carbohydrates: 38g | Protein: 37g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 1864mg | Potassium: 1402mg | Fiber: 8g | Sugar: 4g | Vitamin A: 5213IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 4mg
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