Beef and Vegetable Soup with Barley

• 1 pound beef stew meat, cut into 1-inch cubes
• 1 cup pearl barley
• 4 cups beef broth
• 2 cups water
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 medium potatoes, diced
• 2 cups frozen peas
• 2 tablespoons olive oil
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides. Remove beef and set aside.
2. 2 In the same pot, sauté onions, carrots, and celery until softened.
3. 3 Add garlic, thyme, and rosemary, cooking for another minute.
4. 4 Return beef to the pot along with broth, water, and potatoes. Bring to a boil.
5. 5 Stir in the barley, reduce heat, and simmer for 45 minutes or until barley is tender.
6. 6 Add peas and cook until heated through.
7. 7 Season with salt and pepper to taste.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

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

Substitutions

• If barley isn't your thing, swap it with rice or quinoa.
• Substitute frozen peas with fresh green beans during the last 10 minutes of cooking.

Pairings

• Pairs well with a fresh green salad and a slice of apple pie for dessert.

Nutrition

Tips

• For even heartier soup, consider adding diced winter squash.
• Barley takes a while to cook, so plan ahead or use quick-cooking barley to cut down time.

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 overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with crusty bread or buttered dinner rolls.
• Top with fresh parsley and a sprinkle of Parmesan cheese.

FAQ