Description
Warm, hearty, and packed with rich flavor, this Hearty Beef and Barley Soup is the perfect comfort meal! Tender beef, chewy barley, and a medley of vegetables come together in a savory broth for a filling and nutritious dish. It’s easy to make, ideal for meal prep, and freezer-friendly too!
Ingredients
Scale
- 1 lb beef chuck roast or stewing beef, cut into bite-sized chunks
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1/2 cup pearl barley
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper, to taste
Instructions
- Brown the Beef:
- Heat olive oil in a large pot over medium-high heat.
- Season beef with salt and pepper, then sear in batches until browned. Remove and set aside.
- Sauté Vegetables:
- In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in the garlic and tomato paste, cooking for another minute.
- Simmer the Soup:
- Add the beef back to the pot along with the diced tomatoes, beef broth, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour.
- Cook the Barley:
- Stir in the pearl barley and cook uncovered for an additional 30-40 minutes, or until the barley is tender.
- Serve:
- Remove the bay leaf, taste, and adjust seasoning if needed. Serve hot and enjoy!
Notes
- Make-Ahead Tip: This soup tastes even better the next day! Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Add a splash of water or broth while reheating, as the barley may absorb more liquid.
- For a vegetarian version, substitute beef with mushrooms and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 90 minutes