Beef and Barley Soup


  • 1 pound (about 450g) beef stew meat, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup pearl barley
  • 8 cups beef broth
  • 1 can (14 ounces) diced tomatoes (with juice)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)


  1. Brown the Beef:
  • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown on all sides. Remove the beef from the pot and set it aside.
  1. Sauté Vegetables:
  • In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and sauté for an additional minute.
  1. Combine Ingredients:
  • Return the browned beef to the pot. Add the pearl barley, beef broth, diced tomatoes (with juice), bay leaves, dried thyme, salt, and black pepper. Stir to combine.
  1. Simmer:
  • Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 to 1.5 hours or until the beef and barley are tender.
  1. Adjust Seasoning:
  • Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves.
  1. Serve:
  • Ladle the hot soup into bowls. Garnish with chopped fresh parsley.
  1. Enjoy:
  • Serve the beef and barley soup hot, and enjoy this hearty and comforting dish!

Feel free to customize the soup by adding additional vegetables like peas or green beans. This recipe makes a delicious and nutritious meal, perfect for colder days.

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