Hearty Beef and Barley Soup

Name: Hearty Beef and Barley Soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 600g Beef chuck, cut into 2cm cubes; 2 tbsp Olive oil; 1 large Onion, chopped; 2 cloves Garlic, minced; 2 medium Carrots, diced; 2 stalks Celery, diced; 1 medium Potato, peeled and diced; 1.5 litres Beef broth; 100g Pearl barley, rinsed; 1 can (400g) Diced tomatoes, undrained; 1 tbsp Tomato paste; 1 tsp Dried thyme; 1 Bay leaf; Salt to taste; Black pepper to taste; Fresh parsley for garnish

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This classic beef and barley soup is packed with tender chunks of beef, wholesome barley, and a medley of root vegetables. Slow-simmered in a rich, savory broth, it's a deeply satisfying meal that evokes a sense of home and comfort. Ideal for a family dinner or meal prepping for the week.

speichern

Prep Time20 min

Cook Time120 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch OvenCutting BoardKnife

Instructions

1
Pat the beef cubes dry with paper towels and season generously 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 until seared on all sides, then remove and set aside.
2
Reduce heat to medium, add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add minced garlic and tomato paste, cooking for another minute until fragrant.
3
Return the browned beef to the pot. Stir in the beef broth, rinsed pearl barley, diced tomatoes, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4
After 1 hour, add the diced potato to the soup. Continue to simmer, covered, for another 30-45 minutes, or until the beef is very tender and the barley and potatoes are cooked through.
5
Remove the bay leaf. Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with fresh parsley before serving hot.

Nutrition

Calories420 kcal

Protein35g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes, after browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the potatoes during the last hour of cooking.

How can I thicken the soup if it's too thin?

You can remove about 1/2 cup of the cooked barley and vegetables, mash them, and stir them back into the soup. Alternatively, mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering soup and cook for a few minutes until thickened.

Can I freeze leftovers?

Absolutely! This soup freezes beautifully. 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.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.