If you're craving a comforting bowl of soup that's both hearty and satisfying, this Beef & Barley Soup is just the ticket. Perfect for chilly days or when you need something soothing, it's a classic dish with robust flavors you'll love.
Beef chuck is the star of the show, offering tender, juicy bites after a long simmer. Olive oil helps brown the beef and sauté the veggies, adding a subtle richness. Onion and garlic form the flavor base, while carrots and celery bring sweetness and depth. The beef broth is the backbone of our soup, giving it a savory, robust body. Pearl barley thickens the soup and adds a delightful chewiness. The bay leaf and dried thyme infuse earthiness, while salt and pepper balance the flavors. Finally, a sprinkle of fresh parsley brightens the dish just before serving.
This soup pairs beautifully with a crusty bread or a simple side salad. Try serving it with a slice of sourdough or a baguette to soak up the flavorful broth. A side of roasted vegetables complements the dish nicely, too.
Start by heating your olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the beef cubes in a single layer. Let them brown on all sides, turning occasionally — this should take about 5-7 minutes. Once browned, remove the beef and set it aside for later.
In the same pot, add the onion, garlic, carrots, and celery. Sauté these until they’re softened, stirring occasionally to prevent sticking, which usually takes around 5 minutes.
Return your browned beef to the pot. Pour in the beef broth and scrape up any bits stuck to the bottom of the pot for extra flavor. Stir in the pearl barley, bay leaf, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 hours, or until both the beef and barley are tender.
Once everything is cooked to perfection, discard the bay leaf. Stir in the fresh parsley just before you’re ready to serve, adding a fresh pop of color and flavor.
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