Beef Barley Soup Recipe
Today, we're diving into the heartwarming world of Beef Barley Soup – a classic recipe that's been cherished for generations.
Equipment
- Large soup pot
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 1 pound beef stew meat, cubed
- 1 cup pearl barley, rinsed and drained
- 1 onion, chopped
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in the soup pot over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef and set it aside.
- In the same pot, add the chopped onion, diced carrots, and celery. Sauté until the vegetables are tender and the onions are translucent.
- Stir in the minced garlic, dried thyme, and bay leaf. Cook for about a minute until fragrant.
- Return the browned beef to the pot. Add the rinsed barley and beef broth.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45-50 minutes, or until the barley is tender and the flavors meld beautifully.
- Season with salt and pepper to taste.