Rich Beef and Barley Soup
Warm your soul with a steaming bowl of rich beef and barley soup, a hearty classic that’s perfect for cool evenings. This comforting recipe combines tender chunks of seared beef, wholesome pearl barley, and a medley of vegetables like carrots, celery, and peas, all simmered to perfection in a savory beef broth infused with thyme and bay leaves. A touch of tomato paste deepens the flavor, while fresh parsley adds a vibrant garnish. Ready in under two hours, this one-pot wonder is brimming with flavor and nutrients, making it an ideal choice for a satisfying family meal. Serve it with crusty bread for a complete and cozy dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds beef chuck or stew meat
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 cups beef broth
- 0.75 cup pearl barley
- 2 pieces bay leaves
- 3 pieces fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons chopped parsley for garnish
Instructions
Cut the beef chuck or stew meat into bite-sized cubes and season with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove the beef and set aside.
Reduce the heat to medium and add the second tablespoon of olive oil. Add the diced onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Return the seared beef to the pot and pour in the beef broth. Bring the mixture to a boil.
Add the pearl barley, bay leaves, fresh thyme sprigs, salt, and black pepper. Reduce the heat to low, cover, and simmer for 60-75 minutes, stirring occasionally, until the beef is tender and the barley is cooked through.
During the last 5 minutes of cooking, stir in the frozen peas to heat through.
Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
2943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.8 g | 220% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 10264 mg | 446% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 30.3 g | ||
| Protein | 181.1 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 5184 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
