Beef and Vegetable Barley Soup

• 1 pound beef stew meat, cubed
• 1 cup pearl barley
• 4 cups beef broth
• 2 cups diced carrots
• 2 cups diced celery
• 1 cup diced onions
• 3 cloves garlic, minced
• 4 cups diced tomatoes (canned or fresh)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides.
2. 2 Remove beef and set aside. In the same pot, sauté onions, garlic, carrots, and celery until softened.
3. 3 Add diced tomatoes, beef broth, barley, thyme, smoked paprika, and bay leaf to the pot.
4. 4 Return the beef to the pot, season with salt and pepper, and bring to a boil.
5. 5 Reduce heat, cover, and simmer for about 45 minutes or until barley is tender and beef is cooked through.
6. 6 Taste and adjust seasoning if needed before serving.

Equipment

• Large pot

Variations

• For a vegetarian version, omit beef and use vegetable broth.
• Add a splash of red wine for extra depth of flavor.

Substitutions

• Substitute pearl barley with farro or brown rice.
• Use ground beef if cubed stew meat isn't available.

Pairings

• Crusty bread
• Green salad

Nutrition

Tips

• For a richer flavor, use homemade beef broth.
• Feel free to add other vegetables like diced potatoes or green beans for extra heartiness.

Storage

Store 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 and a sprinkle of fresh parsley.
• Pair with a simple green salad for a complete meal.

FAQ