Recipe Beef and Barley Soup

Beef and barley soup is a wholesome and comforting dish, perfect for chilly days. Packed with tender beef, nutritious vegetables, and hearty barley, this soup not only satisfies hunger but also warms the soul. It’s an excellent choice for family gatherings or meal prep, as it can be made in large batches and enjoyed throughout the week.

Ingredients

• 450 g striploin or ribeye steak
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 200 g mushrooms, quartered
• 2 carrots, diced
• 3 celery stalks, diced
• 2 potatoes, diced
• 1.5 bay leaves
• 110 g barley
• 1.5 liters beef broth
• 1 bunch parsley, chopped
• Salt, to taste
• Freshly ground black pepper, to taste

Method

1. Trim excess fat from the beef and cut it into medium-sized cubes.
2. In a large pot, heat the olive oil over high heat. Once hot, add the beef cubes, season with black pepper, and brown them until cooked. Remove the beef from the pot and set it aside.
3. In the same pot, melt the butter over medium heat. Add the chopped onion and minced garlic, stirring frequently until golden brown.
4. Add the quartered mushrooms, diced carrots, diced celery, and diced potatoes, along with the bay leaves, salt, and pepper. Continue cooking for 10-12 minutes, stirring occasionally.
5. Return the browned beef to the pot, add the beef broth and barley, and bring the mixture to a boil. Skim off any foam that forms on the surface.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours.
7. After simmering, remove the bay leaves. If the soup is too thick, you can add more beef broth to achieve your desired consistency. Season with additional salt and pepper to taste.
8. Serve the soup warm, garnished with chopped parsley. Enjoy this hearty meal with crusty bread or on its own!