Description

This Hearty Beef and Barley Soup is the ultimate comfort food. Packed with tender beef, nutty barley, and loads of veggies, it’s a warm and filling meal perfect for chilly days. It’s easy to make and even better the next day!

Ingredients

1 lb beef stew meat, cut into bite-sized pieces
1 tbsp olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups beef broth
1 cup pearl barley
1 can (14.5 oz) diced tomatoes, undrained
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
Salt and pepper, to taste

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Instructions

Heat olive oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 5–7 minutes.
Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
Stir in garlic and cook for another minute until fragrant.
Pour in beef broth, diced tomatoes (with juice), and add barley, thyme, parsley, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, or until the barley is tender and beef is fully cooked.

Remove bay leaf before serving. Adjust seasoning if needed.

Notes

You can substitute beef stew meat with leftover roast or ground beef.
This soup freezes well — just let it cool completely before storing.
Add more broth if it thickens too much after storing.