Hearty Beef and Barley Vegetable Soup

• 2 tablespoons olive oil
• 1 ½ pounds beef stew meat, cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1 medium zucchini, diced
• 1 cup pearl barley
• 6 cups beef broth
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides.
2. 2 Remove beef and set aside. In the same pot, sauté onion and garlic until softened.
3. 3 Add carrots, celery, and zucchini; cook for 5 minutes.
4. 4 Stir in barley, beef broth, diced tomatoes, thyme, and rosemary.
5. 5 Return beef to the pot. Season with salt and pepper.
6. 6 Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
7. 7 Check seasoning and adjust if needed. Serve hot, garnished with parsley.

Equipment

• Large pot

Variations

• Add a splash of red wine for extra depth.
• Substitute beef with chicken or turkey for a lighter option.

Substitutions

• Substitute barley with farro or brown rice if preferred.
• Use vegetable broth for a vegetarian version.

Pairings

• Pairs well with a rustic loaf of sourdough.
• A glass of hearty red wine complements the flavors beautifully.

Nutrition

Tips

• For a richer flavor, use homemade beef broth.
• Barley can take a bit to cook; don't skimp on the simmering time for that perfect texture.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Serving Suggestions

• Serve with crusty bread or a simple green salad.
• A sprinkle of grated Parmesan adds richness.

FAQ