This beef barley soup recipe is a beef and vegetable soup thickened with pearl barley. It is not a vegetable soup or a beef stew with potatoes.
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Beef Barley Soup
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
Beef Barley Soup. From Your Daily Hit.
Ingredients
Scale
- 1 pound (450g) stew beef, cubed
- 1 tablespoon oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves
- 6 cups (1.4L) beef broth
- 1/2 cup pearl barley
- 1 teaspoon salt
- 1 bay leaf
- black pepper
Instructions
- Brown the beef in oil and set it aside.
- Cook the onion, carrot, and celery until the onion softens. Add garlic.
- Return the beef with broth, barley, salt, bay, and pepper. Simmer 60 to 70 minutes, until the barley is tender.
Notes
Barley drinks a lot of broth. Add a splash of water near the end if the pot looks thick.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Barley
Pearl, rinsed. Quick barley needs less time.
Beef
A stew cut. It needs the hour.
Bay
One leaf, fished out before serving.
Salt
Taste at the end. Broth varies.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Storage
Fridge, 4 days. The barley keeps swelling, so loosen with water.
Freeze
Up to 2 months.
Bread
A slice on the side.
Mushrooms
A handful, sliced in with the onion.
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