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- 1 lb beef stew meat - 1 cup pearl barley - 1 large onion - 3 carrots - 2 celery stalks - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 bay leaves - Salt and pepper to taste - 4 garlic cloves - 6 cups beef broth - 1 cup peas (fresh or frozen) - 2 tablespoons olive oil - Chopped fresh parsley When it comes to making my hearty beef barley soup, I like to keep it simple yet flavorful. You will need one pound of beef stew meat cut into one-inch cubes. Choosing good-quality beef makes a big difference in taste and texture. Next, grab a cup of pearl barley. This grain adds a nice chew to the soup and thickens it beautifully. For the veggies, I use one large onion, three sliced carrots, and two sliced celery stalks. These aromatic ingredients form the base of the soup, giving it depth. I also add four minced garlic cloves for that extra punch. For seasonings, I rely on one teaspoon each of dried thyme and dried rosemary. These herbs bring warmth and earthiness. Don’t forget two bay leaves and some salt and pepper to taste. They round out the flavors perfectly. Lastly, we need six cups of beef broth to create a rich and hearty soup. If you like, you can use homemade broth for even better taste. I also add one cup of peas, which you can use fresh or frozen. They add a pop of color and sweetness. To finish, I drizzle two tablespoons of olive oil at the start to help the beef brown nicely. A sprinkle of chopped fresh parsley at the end adds a bright touch. With these ingredients, you're on your way to a warm and satisfying bowl of beef barley soup! - Preheat and prepare the pot: Start by heating your large pot over medium heat. Add two tablespoons of olive oil to the pot. This oil helps the meat brown nicely. - Cut meat and vegetables: While the pot heats, cut 1 lb of beef stew meat into 1-inch cubes. Dice 1 large onion, slice 3 carrots, and slice 2 celery stalks. Mince 4 garlic cloves. - Browning the beef: Once the oil is hot, add the beef cubes to the pot. Brown the meat on all sides for about 5-7 minutes. This step adds great flavor. - Sauté the vegetables: Next, add the diced onion, sliced carrots, and sliced celery to the pot. Sauté these vegetables for 4-5 minutes. You want them to soften a bit. - Combining ingredients: Stir in the minced garlic and cook for another minute. Then, pour in 6 cups of beef broth. Add 1 cup of pearl barley, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 2 bay leaves. Season with salt and pepper to taste. - Simmering the soup: Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 45 minutes. This allows the barley and beef to become tender. - Adding the peas: During the last 10 minutes of cooking, add 1 cup of peas to the pot. Fresh or frozen peas work great. - Adjusting the seasoning: After simmering, remove the bay leaves. Check the seasoning and adjust if needed. Ladle the soup into bowls and garnish with fresh parsley before serving. Using homemade beef broth makes a big difference. It adds richness and depth. You can make it by simmering bones, veggies, and herbs in water. If you don't have time, store-bought broth works, too. Just choose a low-sodium option for better control over the salt. Adjust the seasoning to your taste. After cooking, taste the soup. You may want to add more salt or pepper. Fresh herbs can also brighten up the flavor. Just sprinkle some in before serving. Ensuring tender beef is key. To do this, brown the beef well before adding other ingredients. This step builds flavor. Simmer the soup low and slow. This helps the meat become soft and juicy. Achieving the right barley consistency is also important. Pearl barley should be tender but not mushy. Keep an eye on it while it cooks. The soup should have a thick, hearty feel. Serve the soup in rustic bowls for a cozy vibe. It makes the meal feel special. Add a sprinkle of fresh parsley on top. This adds color and freshness. Consider serving with a slice of crusty bread. It’s perfect for dipping. This simple touch makes the meal even more enjoyable. {{image_2}} You can switch out the beef for chicken or turkey. This change gives the soup a lighter taste. Use the same cooking method. Just ensure the meat is cooked through. For a meat-free soup, try vegetable broth. This makes a great base for a hearty dish. Add beans or lentils for protein in this version. Feel free to add more veggies like potatoes or corn. They bring extra flavor and texture. You can also use seasonal vegetables for freshness. Try squash in the fall or green beans in summer. This way, your soup stays vibrant and exciting. A splash of red wine can lift the flavors of your soup. It adds depth and richness that’s hard to beat. You can also mix in different herbs for unique flavors. Basil or oregano can give a fresh twist. Each herb brings its own special taste, making your soup fun to explore. To store Beef Barley Soup in the fridge, let it cool first. Place it in a sealed container. This keeps the soup fresh and tasty. You can store it in the fridge for up to 3 days. Make sure it is cold before sealing to avoid steam buildup. If you want to freeze your soup, use an airtight container. Leave some space at the top, as soup expands when frozen. You can freeze Beef Barley Soup for up to 3 months. To thaw, place it in the fridge overnight. For quick thawing, you can use the microwave. When reheating, do it slowly on the stove or in the microwave. Stir often to heat it evenly. You might need to add a bit of broth or water, as the soup can thicken when frozen. Leftovers can be a treat! You can turn your soup into a stew by adding more veggies or potatoes. A great option is to use it as a filling for a pot pie. For a quick meal, serve it over rice or pasta. When reheating, do not forget to stir! This helps keep the flavors mixed. Enjoy your leftovers with a fresh side salad or some crusty bread. This way, you can make the most of your Beef Barley Soup. You can store Beef Barley Soup in the fridge for about 3 to 4 days. Make sure to use an airtight container. If you want to keep it longer, consider freezing it. In the freezer, the soup can last for up to 3 months. When you want to eat it, just thaw it in the fridge overnight. After that, reheat it on the stove or in the microwave. Yes, you can make Beef Barley Soup in a slow cooker! Start by browning the beef in a pan. After that, add all the ingredients to the slow cooker. Pour in the beef broth, and then add the barley, veggies, and spices. Cook it on low for about 7 to 8 hours. If you’re in a hurry, you can cook it on high for 3 to 4 hours. Add the peas in the last 10 minutes of cooking. Beef Barley Soup has many health benefits. The beef provides protein for strong muscles. Barley is a whole grain that offers fiber, which helps digestion. The veggies add vitamins and minerals. Carrots are great for your eyes, while celery is low in calories. Plus, the herbs add flavor without extra salt. This soup is a hearty meal that warms you up and keeps you healthy. In this article, we explored how to make a hearty Beef Barley Soup. We detailed the main ingredients, from beef stew meat to pearl barley and fresh veggies. I shared step-by-step cooking instructions and valuable tips to enhance flavor and texture. You learned about variations and how to store leftovers effectively. This soup is not just filling; it's fun to customize. Experiment with your favorite flavors. Enjoy creating this dish for your next meal!

Beef Barley Soup

Get ready to savor a bowl of Hearty Beef Barley Delight! This flavorful soup combines tender beef, wholesome pearl barley, and fresh veggies for a meal that warms the soul. With simple steps and rich flavors, you'll have a cozy dinner in just an hour. Perfect for chilly evenings, this recipe is sure to impress family and friends. Click to explore the full recipe and bring comfort to your table tonight!
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Ingredients
  

1 lb beef stew meat, cut into 1-inch cubes

1 cup pearl barley

1 large onion, diced

3 carrots, sliced

2 celery stalks, sliced

4 garlic cloves, minced

6 cups beef broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

2 tablespoons olive oil

1 cup peas (fresh or frozen)

Chopped fresh parsley for garnish

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown on all sides, about 5-7 minutes.

    Add the diced onion, carrots, and celery to the pot. Sauté for 4-5 minutes until the vegetables begin to soften.

      Stir in the minced garlic and sauté for another minute until fragrant.

        Pour in the beef broth and add the pearl barley, thyme, rosemary, and bay leaves. Season with salt and pepper to taste.

          Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 45 minutes, or until the barley and beef are tender.

            During the last 10 minutes of cooking, add the peas to the soup.

              Remove the bay leaves and adjust seasoning if necessary.

                Ladle the soup into bowls and garnish with fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                    - Presentation Tips: Serve in rustic bowls with a sprinkle of freshly chopped parsley on top and a slice of crusty bread on the side for dipping.