Hearty Herb Beef & Barley Soup

Name: Hearty Herb Beef & Barley Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 lb beef chuck, cubed; 2 tbsp olive oil; 1 large onion, diced; 3 cloves garlic, minced; 3 carrots, sliced; 3 stalks celery, sliced; 8 cups beef broth; 1 cup pearl barley; 2 bay leaves; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; Fresh parsley for garnish

🕒 Prep: 15 min

🔥 Cook: 1 hour 30 min

🍽 Serves: 6

★★★★★

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Hearty Herb Beef & Barley Soup is your go-to comfort dish when the weather turns chilly. It's a simple yet satisfying meal that fills your home with warm, inviting aromas. Perfect for a cozy evening with family or a soothing solo dinner.

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Ingredients for Hearty Herb Beef & Barley Soup

Beef chuck is the star protein here, known for its flavor and tenderness when cooked slowly. Olive oil helps in browning the beef, adding a rich taste. Onion and garlic lay the aromatic foundation, enhancing every spoonful. Carrots and celery bring in sweetness and crunch, balancing the dish. Beef broth deepens the soup's flavor, while pearl barley adds heartiness and texture. Herbs like thyme and rosemary infuse a fresh, earthy aroma, and bay leaves add a subtle depth. Season with salt and pepper to your liking, and use fresh parsley for a bright finish.

Tips & Tricks

For even more flavor, deglaze your pot with a splash of red wine before adding the broth.
If you like a thicker soup, let it simmer uncovered for the last 10 minutes.
Leftovers can be frozen for up to three months. Just thaw and reheat when needed.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a side of warm, buttery garlic bread. For a lighter side, a simple mixed green salad with a tangy vinaigrette complements the rich soup perfectly.

Frequently Asked Questions

Can I use a different cut of beef?: Yes, stew meat works well, but cooking time may vary.
Is it possible to make this soup vegetarian?: Sure! Swap beef for mushrooms and use vegetable broth instead.
Can I use quick-cooking barley?: You can, but add it in the last 20 minutes of cooking to avoid mushiness.

Hearty Herb Beef & Barley Soup Recipe Walkthrough

Start by heating up your trusty large pot over medium heat with a couple of tablespoons of olive oil. Once it's shimmering, toss in the beef cubes. Let them brown nicely on all sides—this is where you'll build the base flavor. Once golden, scoop them out and set them aside for a bit.

In the same pot (no need to wash it!), add chopped onions and minced garlic. Sauté them until they're translucent and fragrant, which should take about five minutes. Then, add in your carrots and celery. Stir these around and let them soften a bit—another five minutes should do the trick.

Now, bring the beef back into the pot, reuniting it with the veggies. Pour in the beef broth, stirring well. Add the pearl barley, bay leaves, thyme, rosemary, salt, and pepper. Stir it all together and bring it to a gentle boil. Once boiling, reduce the heat and let it simmer away for about an hour. You'll know it's ready when the beef is tender and the barley is cooked through.

Before serving, fish out those bay leaves and taste the soup. Adjust the seasoning if it needs a bit more salt or pepper. Dish it up hot, garnished with a sprinkle of fresh parsley.

Why You'll Love This Recipe

Rich and flavorful broth that warms you from the inside out.
Nutritious and filling with beef, veggies, and barley.
Uses simple, pantry-friendly ingredients.
Great for meal prep and leftovers taste even better.

Ingredients

1 lb beef chuck, cubed

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

3 carrots, sliced

3 stalks celery, sliced

8 cups beef broth

1 cup pearl barley

2 bay leaves

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

Fresh parsley for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Brown the beef cubes until golden on all sides, then remove and set aside.

3. In the same pot, add onions and garlic, sautéing until translucent.

4. Add carrots and celery, cooking for another 5 minutes until softened.

5. Return the beef to the pot and pour in beef broth.

6. Stir in the barley, bay leaves, thyme, rosemary, salt, and pepper.

7. Bring the mixture to a boil, then reduce heat and let simmer for 60 minutes until the beef and barley are tender.

8. Remove bay leaves, adjust seasoning if needed, and garnish with fresh parsley before serving.

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