When the weather turns cold and you’re craving something warm, comforting, and filling, Beef and Barley Soup is the answer. This classic, one-pot dish is packed with tender beef, wholesome vegetables, and nutritious barley, making it the ultimate cozy meal for any time of year. Whether you’re feeding a crowd or looking for leftovers to enjoy throughout the week, this Beef and Barley Soup is sure to hit the spot.
The combination of beef, vegetables, and barley creates a perfect balance of savory flavors and hearty textures. It’s easy to make, requires minimal prep time, and simmers to perfection on the stove or in your slow cooker. This recipe is a great way to use inexpensive cuts of beef and turn them into a flavorful, satisfying soup that everyone will love.
Ingredients for Beef and Barley Soup:
- 1 lb beef stew meat (chuck roast or stew beef, cut into small cubes)
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup pearl barley, rinsed
- 6 cups beef broth (preferably low-sodium)
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
INSTRUCTIONS:
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