HOMEMADE BEEF BARLEY SOUP

beef and barley soup with carrots and celery

Homemade Beef Barley Soup is a rich, flavorful dish made with tender beef, nutritious barley pearls, and a variety of vegetables. The combination of fresh ingredients in this hearty beef stew not only enhances its taste but also packs nutrients essential for a balanced diet.

Prep Time15

Cook Time1

Total Time1 15

Course: dinner, Main Course, Main Dish, Soup

Cuisine: American

Keyword: HOMEMADE BEEF BARLEY SOUP

Servings: servings

Calories: 186kcal

Author: Jessica & Nellie

Ingredients

3 TBSP butter salted butter or unsalted
½ cup chopped onions about a medium size onion
1 lb. beef stew meat
1 tsp celery seeds
1 tsp garlic powder
½ tsp salt
½ tsp ground pepper
1 cup sliced carrots about 3 medium sizes
1 cup sliced celery about 4 celery stalks
½ cup Quick Pearled Barley
5 cups beef broth
1 cup water

Instructions

Prep: Dice the onion into small chunks, they will cook down so they don't have to be minced. Chop the carrots and celery sticks into bite size pieces. Cut the beef into bite sized cubes.
Sauté ingredients: Get a Dutch oven or cast iron pan heating over medium heat and melt the butter. Once heated, add in the chopped onions and stir to coat. Cook until soft and translucent.
Add in the cubed beef stew meat, celery seeds, garlic powder, salt, and pepper. Stir together until the meat is browned. This should take about 4-5minutes over medium-high heat. Then mix in the carrots and celery, add in the barley, and stir again until well mixed.
Add liquids: Add the beef broth and the water to the pan, bring to a boil and mix well. Cover the Dutch oven, reduce the heat and bring it down to a simmer. Allow the soup to cook for 1 hour, mixing every 10-15 minutes to prevent sticking. Serve and enjoy!

Notes

Store leftover beef soup in an airtight in the fridge and it will stay fresh for 3-4 days.

Nutrition