Soups & Stewsbluejeanchef5.0
Beef Barley Soup - Stovetop Version
If you're looking for a hearty winter soup, look no farther! Beef Barley Soup fits the bill every time. It's rich, filling and satisfying. You can choose to cook the barley right in the soup, or separately for a clearer broth. You can also choose to make this soup in the pressure cooker or on the stovetop.
👥 8 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 20 min🔥 Cook: 1h 45m👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
📝 Preparation Steps
1
Pre-heat a stockpot or Dutch oven over medium-high heat. Drizzle in a little olive oil and, in 2 batches so you don’t over-crowd the pot, brown the stew meat on all sides, seasoning with salt and pepper as you go. Set the browned meat aside.
olive oilsalt (to taste)
2
Add the onion, carrot and celery to the pot, sauté until tender and starting to brown– about ⏱️ 5 minutes. Add the garlic, tomato paste, thyme and bay leaf and cook for another couple of minutes. Deglaze the pot by adding the beef stock and scraping any brown bits from the bottom of the cooker.
onion (chopped into ½-inch pieces)1garlic (finely chopped)2 clovestomato paste2 tablespoonsdried thyme1 teaspoonbay leaf1beef stock8 cups
3
Return the browned beef to the pot, bring the liquid to a simmer, partially cover and simmer gently for ⏱️ 60 minutes.
4
Add the barley and continue the soup simmer for ⏱️ 45 minutes, or until the barley is tender.
5
Season to taste with salt and pepper. Remove the bay leaf and add the parsley before serving.
salt (to taste)bay leaf1
Nutrition Facts
calories
234 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
4 g
sugar Content
3 g
sodium Content
569 mg
protein Content
26 g
cholesterol Content
53 mg
carbohydrate Content
21 g
saturated Fat Content
2 g
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