Ingredients
1 lb beef stew meat, cubed
1/2 cup pearl barley
4 cups beef broth
2 carrots, diced
2 celery stalks, diced
1 onion, chopped
2 cloves garlic, minced
1 teaspoon thyme
Salt and pepper to taste
Instructions
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In a large pot, brown the beef stew meat over medium heat.
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Add the chopped onions, diced carrots, diced celery, and minced garlic. Sauté for 5 minutes, or until the vegetables begin to soften.
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Pour in the beef broth, thyme, and pearl barley. Bring the soup to a boil.
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Reduce the heat to a simmer and cook for 45-50 minutes, or until the barley is tender and the beef is fully cooked.
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Season with salt and pepper to taste.
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Serve warm and enjoy!
Notes
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Vegetable Boost: Add peas, parsnips, or potatoes for more variety.
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Herb Options: Try adding rosemary or bay leaves for additional flavor during the simmering process.
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Spicy Kick: Add red pepper flakes for a little extra heat.
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Slow Cooker Version: Brown the beef and sauté the vegetables, then transfer to the slow cooker with the broth and barley. Cook on low for 6-8 hours.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
