Beef Barley Soup

• 2 tablespoons olive oil
• 1 pound beef stew meat, cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 6 cups beef broth
• 1 cup pearl barley
• 1 cup diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add beef and cook until browned.
2. 2 Remove beef and set aside. In the same pot, sauté onion, garlic, carrots, and celery until softened.
3. 3 Return beef to the pot. Add beef broth, barley, diced tomatoes, thyme, rosemary, and bay leaf.
4. 4 Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes, or until barley is tender.
5. 5 Season with salt and pepper to taste. Remove bay leaf before serving.

Nutrition

Tips

• For a richer flavor, use homemade beef broth.
• Feel free to add more vegetables like potatoes or kale for extra nutrition.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat.

Serving Suggestions

• Serve with warm crusty bread.
• Pair with a simple green salad for a balanced meal.

FAQ