Beef and Barley Vegetable Soup

• 1 pound beef stew meat, cut into 1-inch cubes
• 1 cup pearl barley, rinsed
• 4 cups beef broth
• 2 cups water
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium potato, diced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add beef cubes and brown on all sides, then remove from pot.
3. 3 In the same pot, sauté onion, garlic, carrots, and celery until softened.
4. 4 Stir in thyme and rosemary, cooking for another minute.
5. 5 Return beef to the pot and add barley, diced tomatoes, potato, beef broth, and water.
6. 6 Bring to a boil, then reduce heat, cover, and simmer for 60 minutes or until beef is tender and barley is cooked.
7. 7 Season with salt and pepper to taste.

Equipment

• Large pot

Variations

• Add spinach or kale in the last 10 minutes for extra greens.
• For a spicier kick, toss in a pinch of red pepper flakes.

Substitutions

• Substitute beef with chicken for a different flavor profile.
• Use vegetable broth to make this recipe vegetarian.

Pairings

• Pairs well with a crisp green salad or warm cornbread.

Nutrition

Tips

• For a richer flavor, use homemade beef broth.
• Barley can be soaked in water for 30 minutes before cooking to reduce cook time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or a side of garlic toast.
• A sprinkle of fresh parsley adds a pop of color and freshness.

FAQ