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beef barley soup
beef barley soup

beef barley soup
beef barley soup
Source
Ingredients:
1
Servings
  • 1
    lb
     beef chuck roast, cut into bite-sized pieces
  • 1
    tbsp
     olive oil
  • 1
    item
     onion, chopped
  • 2
    clove
     garlic, minced
  • 2
    item
     carrots, peeled and chopped
  • 2
    item
     celery stalks, chopped
  • 240
    ml
     uncooked barley
  • 1440
    ml
     beef broth
  • 1
    tsp
     dried thyme
  • 1
    item
     bay leaf
  • 1
    item
     salt and pepper, to taste
  • 60
    ml
     chopped fresh parsley (optional)
beef barley soup
Instructions:
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the beef and brown it on all sides, about 5-7 minutes.
  3. Remove the beef from the pot and set it aside.
  4. Sauté the Vegetables: In the same pot, add the chopped onion, minced garlic, carrots, and celery.
  5. Sauté until softened, about 5-7 minutes.
  6. Return the browned beef to the pot.
  7. Add the uncooked barley, beef broth, dried thyme, and bay leaf.
  8. Bring the soup to a boil, then reduce the heat to low.
  9. Cover the pot and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked through.
  10. Remove the bay leaf from the pot.
  11. Season the soup with salt and pepper to taste.
  12. Ladle the soup into bowls and sprinkle with chopped fresh parsley, if desired.
  13. Serve hot and enjoy your hearty beef and barley soup!
  14. This warm and comforting soup is perfect for a cozy meal, and it’s packed with nutritious ingredients that make it both delicious and satisfying. Enjoy!
  15. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and brown it on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
  16. In the same pot, add the onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
  17. Return the beef to the pot and add the barley, broth, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let simmer for 1 hour or until the beef is tender and the barley is cooked.
  18. Ladle the soup into bowls and sprinkle with chopped parsley (if desired) before serving. Enjoy!
  • 1
    lb
     beef chuck roast, cut into bite-sized pieces
  • 1
    tbsp
     olive oil
  • 1
    item
     onion, chopped
  • 2
    clove
     garlic, minced
  • 2
    item
     carrots, peeled and chopped
  • 2
    item
     celery stalks, chopped
  • 240
    ml
     uncooked barley
  • 1440
    ml
     beef broth
  • 1
    tsp
     dried thyme
  • 1
    item
     bay leaf
  • 1
    item
     salt and pepper, to taste
  • 60
    ml
     chopped fresh parsley (optional)
1
Servings
0

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Add the beef and brown it on all sides, about 5-7 minutes.

Remove the beef from the pot and set it aside.

Sauté the Vegetables: In the same pot, add the chopped onion, minced garlic, carrots, and celery.

Sauté until softened, about 5-7 minutes.

Return the browned beef to the pot.

Add the uncooked barley, beef broth, dried thyme, and bay leaf.

Bring the soup to a boil, then reduce the heat to low.

Cover the pot and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked through.

Remove the bay leaf from the pot.

Season the soup with salt and pepper to taste.

Ladle the soup into bowls and sprinkle with chopped fresh parsley, if desired.

Serve hot and enjoy your hearty beef and barley soup!

This warm and comforting soup is perfect for a cozy meal, and it’s packed with nutritious ingredients that make it both delicious and satisfying. Enjoy!

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and brown it on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

In the same pot, add the onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.

Return the beef to the pot and add the barley, broth, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let simmer for 1 hour or until the beef is tender and the barley is cooked.

Ladle the soup into bowls and sprinkle with chopped parsley (if desired) before serving. Enjoy!

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