Beef Barley Soup Recipe
Cozy up with this easy, one-pot Beef Barley Soup Recipe—your new go-to for a hearty, comforting, homemade winter meal.
Ingredients
- 1½ lbs beef chuck beef chuck, cut into 1-inch cubes choose well-marbled meat for tenderness
- 2 tablespoons extra-virgin olive oil extra-virgin olive oil substitute avocado oil for higher smoke point
- 1 cup pearl barley pearl barley rinsed well (sub: hulled barley for more chew)
- 6 cups low-sodium beef broth low-sodium beef broth or homemade stock
- 2 cups water water adjust for desired thickness
- 1 teaspoon dried thyme dried thyme or 1 tablespoon fresh, chopped
- Salt and pepper to taste Salt and pepper I like kosher salt for even seasoning
- 2 tablespoons flat-leaf parsley chopped flat-leaf parsley for garnish
Instructions
- Heat the oil in a heavy Dutch oven over medium-high heat. Add beef cubes in a single layer to brown evenly.
- Sauté onions, carrots, and celery until onions turn translucent. Stir in garlic and thyme.
- Return beef to the pot, add broth and water. Bring to a gentle boil, then cover and simmer for 45–50 minutes.
- Season with salt and pepper. Remove bay leaf, garnish with parsley, and serve.
Notes
I learned that rinsing barley twice really clears away any dust and delivers a cleaner taste. Leftovers keep getting better—flavors mingle overnight, so embrace the extra bowl tomorrow.
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