Healthier Beef & Barley Soup
Beef and barley soup is thick, hearty, and full of umami and rich beef flavor. The perfect soup to cozy up with on a colder day, it tastes even better on day 2!
- 2 tablespoons butter salted or unsalted
- 1 lb stewing beef trim into ¾ inch cubes
- salt & pepper
- 1 tablespoon worcestershire sauce
- 1 onion diced
- 6 cloves garlic minced
- 2 carrots chopped into small (½ inch) pieces
- 2 ribs celery chopped into small (½ inch) pieces
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon thyme leaves
- 8 cups beef stock
- ½ cup pearl barley see note 1
Sauté beef- Melt butter over medium heat in a large (4 quart or larger; this makes a big batch and a small pot is not recommended) pot. Add beef cubes, and season with salt and pepper. Sauté for 5 minutes, or until browned all over.
Add worcestershire- Drizzle worcestershire sauce all over the beef; toss to coat and simmer for one minute.
Add vegetables- Next, add the onion, garlic, carrots and celery to the pot. Cook, stirring occasionally, for 7-10 minutes, until softened.
Add other ingredients- Add the bay leaf, salt, pepper, thyme leaves, beef stock and barley to the pot. Cover, bring to a boil, reduce the heat, and simmer for one hour, or until barley is cooked through.
Finishing touches- Remove the bay leaf, and taste. Adjust salt as needed. Serve with a crusty loaf of bread, and enjoy!
1- if you'd like to make this soup gluten-free, swap the barley for quinoa (add it in during the last 20 minutes of cook time). Also be sure you can find a certified gluten-free worcestershire sauce!
Thaw in the fridge for 24-48 hours, you can speed this process by allowing it to sit in a bowl of cold water for several hours.
Heat individual portions in the microwave until steaming hot; reheat larger portions in a pot on the stove at medium heat. Stir occasionally, and cook for 15- 20 minutes, until steaming hot.
- fridge- store in an air tight container in the fridge for up to 4 days
- freezer- portion out into freezer- safe jars, souper cubes, or other containers. Cool completely before freezing. This soup may be frozen for up to 6 months.
Serving: 1/8 of batch | Calories: 198kcal | Carbohydrates: 17g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 864mg | Potassium: 793mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2690IU | Vitamin C: 3.6mg | Calcium: 52mg | Iron: 2.4mg