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Beef and Barley Soup with Carrots and Celery

Elina James
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Soups
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 1 lb (450 g) beef stew meat, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 celery stalks, sliced
  • ½ cup pearl barley, rinsed
  • 6 cups beef broth
  • 1 cup water (optional for thinner consistency)
  • 1 tsp dried thyme (or 1 tbsp fresh thyme)
  • 1 tsp dried parsley (or 2 tbsp fresh parsley)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Optional: ½ tsp smoked paprika for depth of flavor
  • Optional Garnish:
  • Fresh parsley
  • Crusty bread

Instructions
 

  • Step 1: Brown the Beef : Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5–7 minutes. Remove beef and set aside.
  • Step 2: Sauté Vegetables : In the same pot, add chopped onion, carrots, and celery. Sauté for 5 minutes until onions are translucent and vegetables begin to soften. Add garlic and cook for 30 seconds until fragrant.
  • Step 3: Add Broth and Barley : Return browned beef to the pot. Add beef broth, water (if using), thyme, parsley, bay leaf, and optional paprika. Bring to a boil, then reduce heat to a simmer.
  • Step 4: Simmer Soup ; Cover and simmer for 1 hour, stirring occasionally, until beef is tender and flavors meld. Add rinsed barley and simmer an additional 30–35 minutes until barley is tender and soup has thickened.
  • Step 5: Adjust Seasoning : Remove bay leaf. Taste and adjust salt and black pepper as needed.
  • Step 6: Serve : Ladle soup into bowls. Garnish with fresh parsley and serve hot with crusty bread.