A hearty soup made with tender beef, pearl barley, and vegetables simmered in rich beef broth.
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Calories: 360kcal
Equipment
- Large soup pot or Dutch oven
- wooden spoon
- Ladle
Ingredients
- 1 lb beef stew meat, cubed
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 cup pearl barley
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- salt and black pepper, to taste
Instructions
- Brown beef cubes in olive oil until well browned, then set aside.
- Sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
- Return beef to pot and add broth, barley, herbs, and bay leaf.
- Simmer gently for 45–60 minutes until beef and barley are tender.
- Remove bay leaf, adjust seasoning, and serve hot.
Notes
This soup thickens as it sits; add broth when reheating if needed.
Nutrition
Calories: 360kcal | Carbohydrates: 34g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 720mg | Potassium: 680mg | Fiber: 7g | Sugar: 4g | Vitamin A: 60IU | Vitamin C: 15mg | Calcium: 6mg | Iron: 25mg