BEEF BARLEY SOUP
Beef Barley Soup is a hearty, wholesome dish packed with tender beef, vegetables, and chewy barley. It’s a comforting and nourishing meal, perfect for chilly days and easy enough for a cosy weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 lb beef stew meat cut into bite-sized pieces
- Salt and pepper to taste
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 6 cups beef broth
- 1 cup water
- ½ cup pearl barley
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 1 cup diced potatoes optional
- Fresh parsley chopped (for garnish)
Instructions
Sear the Beef:
- Heat oil in a large pot over medium heat. Season beef with salt and pepper, then brown in batches. Set aside.
Sauté Veggies:
- In the same pot, sauté onion, garlic, carrots, and celery for 5–7 minutes until softened.
Simmer the Soup:
- Return beef to the pot. Add broth, water, barley, bay leaf, thyme, Worcestershire sauce, and potatoes (if using). Bring to a boil.
Cook Low & Slow:
- Reduce heat and simmer for 1 hour to 1 hour 15 minutes, until beef is tender and barley is cooked. Stir occasionally.
Finish & Serve:
- Remove bay leaf, taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Notes
Make Ahead: Flavours deepen after a day in the fridge—great for meal prep.
Freezer-Friendly: Freeze in portions for up to 3 months.
Veggie Boost: Add mushrooms, peas, or green beans for more vegetables.
Barley Swap: Use quick-cooking barley to reduce simmer time.
Slow Cooker: Cook on low for 6–7 hours or high for 3–4 hours.
Freezer-Friendly: Freeze in portions for up to 3 months.
Veggie Boost: Add mushrooms, peas, or green beans for more vegetables.
Barley Swap: Use quick-cooking barley to reduce simmer time.
Slow Cooker: Cook on low for 6–7 hours or high for 3–4 hours.