Cozy Beef and Barley Soup

Name: Cozy Beef and Barley Soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1.5 lbs Beef stew meat, cut into 1-inch cubes; 2 tbsp Olive oil; 1 large Yellow onion, chopped; 2 Carrots, peeled and diced; 2 stalks Celery, diced; 3 cloves Garlic, minced; 6 cups Beef broth; 14.5 oz can Diced tomatoes, undrained; 1/2 cup Pearl barley, rinsed; 1 Bay leaf; 1 tsp Dried thyme; 1/2 tsp Salt (or to taste); 1/4 tsp Black pepper (or to taste); 1/4 cup Fresh parsley, chopped (for garnish)

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This Cozy Beef and Barley Soup is the ultimate comfort in a bowl, designed to warm you from the inside out. It's packed with flavor from slow-simmered beef, hearty pearl barley, and an abundance of colorful vegetables like carrots, celery, and diced tomatoes. The broth is deep and savory, infused with herbs that evoke a sense of home. Ideal for a family dinner during the colder months, this soup is even better the next day as the flavors continue to develop. Serve with a slice of crusty bread for a complete and satisfying meal.

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Prep Time20 min

Cook Time120 min

Servings6-8 servings

DifficultyEasy

Equipment

Large Dutch oven or potCutting boardKnifeWooden spoon

Instructions

1
Pat beef stew meat dry with paper towels. Season with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove beef and set aside.
2
Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
3
Pour in beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Return the browned beef to the pot. Stir in the diced tomatoes (with their juice), rinsed pearl barley, bay leaf, and dried thyme.
4
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender and the barley is cooked through. Stir occasionally to prevent barley from sticking.
5
Remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, add a little more beef broth or water to reach desired consistency.
6
Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley before serving.

Nutrition

Calories380 kcal

Protein30g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes, you can! Brown the beef and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the barley during the last hour of cooking to prevent it from getting too mushy.

What kind of beef stew meat should I use?

Chuck roast or boneless beef short ribs are excellent choices for stew meat as they become incredibly tender and flavorful when slow-cooked. Look for well-marbled cuts.

Can I freeze leftover soup?

Absolutely! This soup freezes very well. Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.