Beef and Barley Soup

Cold weather calls for warm and comforting meals! This Beef and Barley Soup is the perfect cozy dish to enjoy on a chilly day.

Ingredients:

• 1 lb beef stew meat
• 1 cup barley
• 1 onion, chopped
• 3 carrots, diced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can diced tomatoes
• 6 cups beef broth
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

• In a large pot, brown the beef stew meat over medium heat.
• Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened.
• Stir in the diced tomatoes and beef broth. Bring the mixture to a boil.
• Reduce heat, cover, and simmer for about 1 hour.
• Add the barley and continue to cook for an additional 30 minutes, or until the barley is tender.
• Season with salt and pepper to taste.
• Serve hot, garnished with fresh parsley.

Nutrition Information:

Calories: 350, Protein: 25g, Carbs: 40g, Fat: 10g, Fiber: 8g

Popular questions:

• Q: Can I use a different type of meat for this soup?

A: Yes, you can use chicken or turkey as a substitution for beef stew meat.

• Q: Can I use pearl barley instead of regular barley?

A: Yes, pearl barley can be used but may cook slightly faster than regular barley.

• Q: Can I freeze this soup for later?

A: Yes, this soup freezes well. Allow it to cool completely before transferring to a freezer-safe container.

Helpful tips:

• Add a splash of red wine for added depth of flavor.
• Top the soup with a dollop of sour cream for a creamy finish.
• Experiment with different herbs like thyme or rosemary for added aroma.

Expert Secrets:

• Cook the beef stew meat in batches to ensure proper browning and flavor development.
• Deglaze the pot with a bit of beef broth to scrape up flavorful browned bits from the bottom.
• Let the soup simmer low and slow for optimal tenderness in the beef stew meat.