Ingredients:

• Beef Stew Meat: 1 lb, cut into bite-sized pieces
• Olive Oil: 2 tablespoons
• Onion: 1 medium, diced
• Garlic: 2 cloves, minced
• Carrots: 3, sliced
• Celery: 2 stalks, chopped
• Beef Broth: 8 cups
• Pearl Barley: 3/4 cup, rinsed
• Diced Tomatoes: 1 can (14.5 oz), undrained
• Bay Leaf: 1
• Fresh Thyme: 1 teaspoon (or 1/2 teaspoon dried thyme)
• Salt and Black Pepper: to taste
• Fresh Parsley: for garnish (optional)

Step-by-Step Instructions:

1. Brown the Beef:
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
   • In the same pot, add the diced onion, sliced carrots, and chopped celery. Cook for 5 minutes or until the vegetables start to soften, stirring occasionally. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Add the Broth and Seasonings:
   • Pour in the beef broth and diced tomatoes (including their juice). Return the browned beef to the pot. Add the pearl barley, bay leaf, and fresh thyme. Stir well to combine.
4. Season and Simmer:
   • Season the soup with salt and black pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 1-1.5 hours, or until the beef and barley are tender, stirring occasionally.
5. Adjust Seasonings and Garnish:
   • Once the beef and barley are tender, taste the soup and adjust the seasonings if necessary. Remove the bay leaf and discard. If desired, garnish each bowl with fresh parsley.
6. Serve:
   • Ladle the soup into bowls and serve warm, paired with crusty bread for a hearty and satisfying meal.

Nutritional Facts (per serving, based on 6 servings):

• Calories: Approximately 270 kcal
• Protein: 18g
• Fat: 9g
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 6g

Frequently Asked Questions (FAQs):

1. Can I use another type of meat for this soup?

• Yes! You can substitute beef stew meat with chicken or even lamb for a different flavor profile. Adjust the cooking time as needed based on the type of meat.

2. Is there a gluten-free alternative to barley?

• If you’re looking for a gluten-free option, try substituting pearl barley with rice or quinoa. Add these closer to the end of cooking, as they require less time to cook than barley.

3. Can I use vegetable broth instead of beef broth?

• Absolutely. Vegetable broth works well and is a good option for those looking to reduce red meat flavors. However, beef broth provides a richer, more traditional taste.

4. Can I add other vegetables?

• Yes, this soup is versatile, and you can add other vegetables like potatoes, peas, green beans, or bell peppers for added flavor and nutrition.

5. Can I make this soup in a slow cooker?

• Yes! Sear the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef and barley are tender.

Tips for Making the Best Beef and Barley Soup:

1. Brown the Beef for Flavor – Browning the beef in olive oil before adding the broth develops a rich, savory flavor base for the soup.
2. Use Fresh Herbs if Possible – Fresh thyme adds a lovely earthy flavor, but dried thyme also works well if that’s what you have on hand. Adjust the amount accordingly, as dried herbs are more concentrated.
3. Rinse the Barley – Rinsing the pearl barley before adding it to the soup helps remove excess starch, which can make the soup cloudy.
4. Adjust Consistency – If the soup is too thick for your liking, add a bit more beef broth or water. If it’s too thin, let it simmer uncovered for an additional 10-15 minutes.
5. Add Greens for Extra Nutrition – If you’d like to increase the nutritional value, stir in some chopped spinach or kale during the last few minutes of cooking. They’ll wilt quickly, adding color and vitamins.

Storage Tips:

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
• Freezing: Beef and barley soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat on the stovetop over low heat, stirring occasionally. If the soup has thickened after storing, add a bit of broth or water to reach your desired consistency.

Conclusion:

Hearty Beef and Barley Soup is a delicious, nutritious, and comforting meal that’s perfect for colder months or any time you crave something filling. With tender beef, wholesome vegetables, and chewy pearl barley in a rich broth, this soup is the ultimate one-pot wonder. It’s easy to customize with your favorite veggies, herbs, and spices, and the leftovers taste even better the next day. Whether enjoyed alone or paired with crusty bread, each bowl of this soup is sure to warm you up and satisfy your hunger. Enjoy this hearty, homemade recipe and savor the flavors with every spoonful!