Here’s a hearty, classic Beef, Barley, and Vegetable Soup recipe 🥣 — perfect for a comforting meal:
Ingredients (serves 4–6)
- 1 lb (450 g) beef stew meat, cut into small cubes
- 2 tbsp oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 cup pearl barley
- 6 cups beef broth (or water + bouillon)
- 1–2 cups diced potatoes (optional)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1–2 bay leaves
- Salt & pepper to taste
- Optional: peas, corn, or green beans for last 10 minutes
Instructions
1. Brown the Beef
- Heat oil in a large pot over medium-high heat.
- Add beef cubes, season with salt & pepper, and brown on all sides.
- Remove beef and set aside.
2. Cook Vegetables
- In the same pot, add onion, garlic, carrots, and celery.
- Sauté 5–7 minutes until softened.
3. Build the Soup
- Return beef to the pot.
- Add beef broth, barley, thyme, parsley, bay leaves, and potatoes if using.
- Bring to a boil, then reduce heat and simmer 40–50 minutes, stirring occasionally, until barley and beef are tender.
4. Finish
- Add peas, corn, or green beans during the last 10 minutes.
- Taste and adjust seasoning with salt & pepper.
- Remove bay leaves before serving.
💡 Tips:
- For extra flavor, brown the beef in batches so it doesn’t steam.
- Can use leftover roasted beef if you want a faster version.
- Soup can be refrigerated for 3–4 days or frozen for 2–3 months.
If you want, I can give a quick 30-minute version using ground beef instead of stew meat, which is just as tasty for a fast weeknight dinner.
Do you want me to do that?
