Description
Pioneer Woman’s Beef Barley Soup is a comforting and hearty dish made with tender chunks of beef, barley, and a variety of vegetables. The beef is browned to develop flavor and then simmered in a savory broth with carrots, celery, onions, and barley. The result is a rich and filling soup that’s perfect for chilly days or when you need something warm and nourishing.
Ingredients
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup pearl barley
- 8 cups beef broth
- 1 (14.5-ounce) can of diced tomatoes (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and cook for 5-7 minutes, turning occasionally, until the beef is browned on all sides. Remove the beef from the pot and set it aside.
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Cook the vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another minute until fragrant.
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Add the broth and barley: Return the browned beef to the pot. Add the beef broth, pearl barley, diced tomatoes (if using), bay leaves, thyme, rosemary, salt, and pepper. Stir to combine.
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Simmer: Bring the soup to a boil, then reduce the heat to low and cover. Let the soup simmer for about 1 hour, or until the beef is tender and the barley is fully cooked.
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Adjust seasoning and serve: Taste the soup and adjust the seasoning with more salt and pepper, if needed. Remove the bay leaves before serving. Garnish with fresh parsley and serve hot.