Ingredients
Meat
- 1 pound stewing beef, cubed
Vegetables
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
Grains
- ½ cup pearl barley
Liquids & Oils
- 6 cups beef broth
- 1 tablespoon olive oil
Herbs & Seasonings
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Brown the beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the cubed stewing beef and brown on all sides for about 5-7 minutes. Once browned, remove the beef and set aside.
- Sauté the vegetables: In the same pot, add the diced onion, sliced carrots, and celery. Sauté over medium heat for about 5 minutes until vegetables are softened and fragrant.
- Add remaining ingredients: Return the browned beef to the pot. Pour in 6 cups of beef broth, add ½ cup pearl barley, 1 teaspoon thyme, and season with salt and pepper to taste. Stir well to combine all ingredients.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for 1 to 1½ hours, or until the beef is tender and barley is fully cooked, stirring occasionally.
- Serve warm: Once ready, taste and adjust seasoning if necessary. Serve the Chunky Beef and Barley Soup hot, perfect for a hearty main dish.
Notes
- Barley naturally thickens the soup as it cooks, providing a delicious texture.
- The soup stores exceptionally well and can be refrigerated for up to 3-4 days or frozen for up to 3 months.
- For added flavor, consider adding a bay leaf during simmering and removing it before serving.
- Prep Time: 10 minutes
- Cook Time: 60-90 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American, European
