Beef and Barley Soup
A hearty and warming soup made with tender beef, pearl barley, and root vegetables, perfect for a comforting meal.
15 min
Prep
75 min
Cook
4
Serves
470
Calories
Macros · per serving
35g protein
56g carbs
15g fat
Ingredients
For 4 servings
- 500 g beef chuck
- 2 tbsp olive oil
- 1 yellow onion
- 2 carrot
- 2 celery stalk
- 2 clove garlic
- 2 potato
- 150 g pearl barley
- 1.5 liters beef broth
- 1 bay leaf
- 1 tsp thyme
- salt — to taste
- black pepper — to taste
Instructions
- 1
Cut the beef chuck into bite-sized pieces, season with salt and pepper.
- 2
Heat olive oil in a large pot over medium-high heat. Add beef pieces and brown on all sides. Remove beef from the pot and set aside.
- 3
Chop the onion, carrots, and celery. Mince the garlic.
- 4
In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
- 5
Peel and cut potatoes into cubes.
- 6
Return the beef to the pot, add cubed potatoes, pearl barley, beef broth, bay leaf, and thyme.
- 7
Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until beef and barley are tender.
- 8
Season with additional salt and black pepper to taste before serving.
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