Step 3: Build the Soup Base
- Return the browned beef to the pot.
- Pour in the beef broth, ensuring the beef and vegetables are fully submerged.
- Add the thyme, rosemary, and bay leaf, along with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat to a simmer.
Step 4: Add the Barley
- Stir in the rinsed pearl barley.
- Simmer uncovered for 40–50 minutes, stirring occasionally, until the barley is tender and the soup has thickened slightly.
Step 5: Final Taste and Serve
- Remove the bay leaf.
- Taste the soup and adjust seasoning with extra salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley for a burst of color and freshness.
Tips for the Perfect Bowl:
- Use good quality beef broth: It really makes a difference in flavor.
- Sear in batches: If you crowd the pot when browning, the beef will steam instead of brown.
- Make it ahead: This soup tastes even better the next day as the flavors meld.
- Freezing tip: Store in airtight containers for up to 3 months for a quick, comforting meal anytime.
This Beef and Barley Soup is rich, hearty, and nourishing. Each spoonful combines tender chunks of beef, wholesome barley, and perfectly cooked vegetables in a savory, herb-infused broth. Whether it’s a rainy day, a snowy afternoon, or just a cozy night in, this soup promises warmth and satisfaction in every bowl.
If you want, I can also create a slightly faster, one-pot version that’s perfect if you don’t have a lot of time but still want that “best ever” flavor.
Do you want me to do that?
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