Hearty Beef and Barley Soup

Here’s a hearty recipe for Classic Beef Barley Soup that’s perfect for warming up on a chilly day!

Classic Beef Barley Soup

Ingredients:

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, sliced (optional)
• 6 cups beef broth
• 1 cup water
• 1 cup pearl barley
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Brown the Beef:
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides. This will take about 5-7 minutes. Remove the beef and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the chopped onion, garlic, carrots, celery, and mushrooms (if using). Sauté for about 5 minutes until the vegetables are softened.
3. Combine Ingredients:
   • Return the browned beef to the pot. Add the beef broth, water, pearl barley, dried thyme, bay leaf, salt, and pepper. Stir to combine.
4. Simmer the Soup:
   • Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked.
5. Adjust Seasoning:
   • Taste the soup and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley, if desired.

Tips:

• Storage: This soup can be stored in the refrigerator for up to 3 days. It also freezes well—just store it in airtight containers.
• Additions: You can add other vegetables like potatoes or green beans for extra flavor and nutrition.

Enjoy your hearty and delicious beef barley soup!