Beef and barley soup i –Y’all, when the weather gets chilly, there’s nothing better than a warm bowl of beef barley soup to bring comfort to your soul. It’s hearty, full of flavor, and just hits the spot. Whether you’re using the stovetop, a crockpot, or an Instant Pot, this recipe is simple to whip up. So let’s get into it!
Beef Barley Soup
First things first, check out this delicious bowl of goodness:
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup barley, rinsed
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef chuck and brown on all sides, about 5-7 minutes.
- Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables are tender, about 5 minutes, then stir in the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth and bring everything to a boil
- Once boiling, add the barley, bay leaves, and thyme. Reduce the heat to low, cover, and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked through.
- Season with salt and pepper to taste. Discard the bay leaves before serving.
- Garnish with fresh parsley and enjoy that hot, hearty soup!
This soup is not just a meal; it’s a hug in a bowl that will warm you from the inside out. Serve it with some crusty bread for dipping, and you’re in for one fantastic meal. Try this recipe the next time you want something comforting and hearty. Trust me, you won’t be disappointed!