Beef Barley Soup: A Hearty and Nourishing Comfort Food

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. This helps to develop flavor. Once browned, remove the beef from the pot and set it aside.

Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables begin to soften.

Add the Barley and Broth:
Add the rinsed barley to the pot, stirring to combine with the vegetables. Pour in the beef broth and add the bay leaf, thyme, rosemary, salt, and black pepper. Stir everything together.

Simmer the Soup:
Return the browned beef to the pot. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 to 1 1/2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally.

Add Optional Vegetables:
If you’re using potatoes, add them to the soup about 30 minutes before the soup is done. If you prefer frozen peas, add them in the last 10 minutes of cooking.

Adjust Seasoning and Serve:
Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving. Garnish with fresh parsley if desired and serve hot.

Serving and Storage Tips