Beef and Barley Soup is the perfect dish for cozy evenings, packed with tender chunks of beef, wholesome barley, and a medley of flavorful vegetables. This hearty, nutritious soup is a one-pot wonder that’s easy to make and bursting with savory goodness. It’s ideal for meal prep, as it tastes even better the next day. Warm your soul with every comforting spoonful of this timeless classic!

Ingredients

• 1 lb (450g) beef stew meat, cut into small cubes
• 2 tbsp (30ml) olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups (1.4L) beef broth
• 1 cup (200g) pearl barley
• 1 (14.5 oz / 411g) can diced tomatoes, with juices
• 1 tbsp (15ml) Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• Salt to taste
• 1 cup (150g) fresh green beans, trimmed and chopped

Directions

1. Brown the Beef:
   Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. Sauté Vegetables:
   In the same pot, add the onion, carrots, celery, and garlic. Sauté for 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
3. Build the Base:
   Add the beef broth, diced tomatoes (with juices), Worcestershire sauce, thyme, rosemary, and black pepper. Stir well to combine.
4. Add the Barley and Beef:
   Return the browned beef to the pot, along with the pearl barley. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40-50 minutes, stirring occasionally.
5. Add Green Beans:
   Add the chopped green beans to the pot during the last 10 minutes of cooking. Cook until the green beans are tender and the barley is fully cooked.
6. Season and Serve:
   Taste the soup and adjust the seasoning with salt if needed. Serve hot with crusty bread for dipping.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth if the soup thickens.
• Freezing: This soup freezes well for up to 3 months. Let it cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator before reheating.
• Substitutions: Swap pearl barley for farro or rice if desired. For a gluten-free option, use quinoa or lentils instead of barley.
• Add-ins: Boost the nutrition with spinach, kale, or diced potatoes for extra heartiness.

Beef and Barley Soup is a warm hug in a bowl, perfect for family dinners or as a make-ahead meal for busy weeks. Enjoy this comforting classic that’s as satisfying as it is delicious!