Instructions
Step 1: Sear the Beef
Heat olive oil in a large pot over medium-high heat. Brown the beef cubes on all sides for richer flavor.
Step 2: Sauté the Vegetables
Add the onion, carrots, celery, and garlic to the pot. Sauté for a few minutes until softened.
Step 3: Simmer the Soup
Stir in the bay leaf, thyme, rosemary, salt, and pepper. Pour in the beef broth, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour. This allows the beef to tenderize and the flavors to blend.
Step 4: Cook the Barley
Add the pearl barley, cover, and continue simmering for 30-40 minutes, or until the barley is tender.
Step 5: Season & Serve
Remove the bay leaf. Taste and adjust seasoning. Ladle into bowls and enjoy! Garnish with fresh herbs, if desired. Pairs well with crusty bread or a side salad.
Keto & Low-Carb Adaptations
Making this soup keto-friendly is easy!
- Replace the Barley: Use cauliflower rice or konjac noodles instead.
- Lean Beef: Choose lean cuts like sirloin or tenderloin, trimming visible fat.
- More Veggies: Add low-carb vegetables like bell peppers, zucchini, or mushrooms.
- Homemade Broth: Make your own broth for better control over sodium and ingredients.
Tips & Tricks
- Save time with pre-cut stew meat.
- Brown beef in batches for deeper flavor.
- Customize with your favorite herbs and spices!
- Add more broth if the soup gets too thick.
Frequently Asked Questions
Can I freeze this soup?
Yes! Cool completely, then store in airtight containers for up to 3 months.
Can I use other meats?
Absolutely! Chicken or turkey work well. Adjust cooking time as needed.
Can I use a slow cooker?
Yes! Sear the beef and veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-6 hours.
How long does it last in the fridge?
3-4 days in an airtight container in the refrigerator.
Can I add other vegetables?
Yes! Potatoes, corn, peas, and green beans are all great additions.
Enjoy your delicious and satisfying bowl of beef barley soup!
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