Description
A warming and filling beef and barley soup.
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into 1-inch pieces
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 cup pearl barley, rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef and brown on all sides. Remove beef and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Return beef to the pot. Add beef broth, barley, diced tomatoes, thyme, and rosemary. Bring to a boil.
- Reduce heat, cover, and simmer for at least 1 hour, or until beef is tender and barley is cooked through.
- Season with salt and pepper to taste.
Notes
- For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 10 minutes of simmering.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 min
- Cook Time: 1 hr 15 min
- Category: Soup
- Method: Stovetop
- Cuisine: American