Ingredients
Meat
- 1 lb beef stew meat, cubed
Vegetables
- 1 onion, diced
- 2 carrots, chopped
- 2 stalks celery, chopped
Liquids & Grains
- 6 cups beef broth
- ¾ cup pearl barley
Seasonings
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper, to taste
Instructions
- Brown the beef: Heat the olive oil in a large pot over medium-high heat. Add the cubed beef stew meat and brown it thoroughly on all sides to develop rich flavor.
- Cook the aromatics: Add the diced onion, chopped carrots, and celery to the pot with the browned beef. Sauté for about 5 minutes until the vegetables start to soften and the onion becomes translucent.
- Add broth and grains: Pour in the beef broth, then stir in the pearl barley and thyme. Season with salt and pepper according to your taste.
- Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for about 1 hour, or until the barley and beef are tender and the flavors meld together beautifully.
- Final touches: Check seasoning and adjust salt and pepper if needed. For added color and flavor, you can stir in a handful of peas near the end of cooking if desired.
Notes
- For a slow cooker version, place all ingredients except peas in a slow cooker and cook on LOW for 6–8 hours.
- Add peas near the end of cooking to maintain their vibrant color and fresh flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- This soup pairs beautifully with crusty bread or a simple green salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American / Homestyle
- Diet: High-Protein / Dairy-Free
