Hearty Beef and Barley Soup

by SundayPrepCo
Prep: 20m
Cook: 1h 50m
beef
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Ingredients
Servings:9
1tbspcanola oil
1lbbeef top round steak
5 1/2cupbeef broth
2cupwater
1/3cuppearl barley
3/4tspsalt
1/8tsppepper
1cupcarrots
1/2cupcelery
1/4cuponion
3tbspfresh parsley
1cupfrozen peas
Nutrition Facts

Per serving

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Instructions
  1. 1

    Brown the beef

    Cut the top round steak into 1/2-inch cubes. In a large saucepan or Dutch oven, heat the canola oil over medium heat. Add the beef and brown on all sides, then drain off the excess liquid. Browning builds the savory base for the whole pot, so don't rush it.

  1. 2

    Simmer the barley

    Stir in the beef broth, water, pearl barley, salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, until the barley starts to soften.

  2. 3

    Add the vegetables

    Chop the carrots, celery and onion into similar-sized pieces and mince the parsley. Add them to the pot, cover, and simmer until the meat and vegetables are tender, 30 to 40 minutes.

  3. 4

    Finish with peas

    Stir in the frozen peas and simmer just until heated through. Taste and adjust salt and pepper before serving.

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Hearty Beef and Barley Soup

Created by: SundayPrepCo

Prep Time: 20m
Cook Time: 1h 50m
Servings: 9

Ingredients

  • 1 tbsp canola oil
  • 1 lb beef top round steak
  • 5 1/2 cup beef broth
  • 2 cup water
  • 1/3 cup pearl barley
  • 3/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup carrots
  • 1/2 cup celery
  • 1/4 cup onion
  • 3 tbsp fresh parsley
  • 1 cup frozen peas

Instructions

  1. Brown the beefCut the top round steak into 1/2-inch cubes. In a large saucepan or Dutch oven, heat the canola oil over medium heat. Add the beef and brown on all sides, then drain off the excess liquid. Browning builds the savory base for the whole pot, so don't rush it.
  2. Simmer the barleyStir in the beef broth, water, pearl barley, salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, until the barley starts to soften.
  3. Add the vegetablesChop the carrots, celery and onion into similar-sized pieces and mince the parsley. Add them to the pot, cover, and simmer until the meat and vegetables are tender, 30 to 40 minutes.
  4. Finish with peasStir in the frozen peas and simmer just until heated through. Taste and adjust salt and pepper before serving.

Notes & Tips

This is exactly the kind of recipe I build a week around. It makes 9 generous servings, so one pot covers lunches and a couple of dinners. Like most soups, it actually tastes better on day two once everything has had time to settle in. Cool it completely, then store in airtight containers in the fridge for up to 5 days. It freezes beautifully too — up to 6 months in freezer-safe containers or bags. To reheat, warm a batch on the stovetop over medium-low for about 20 minutes, stirring now and then; the barley keeps drinking up liquid as it sits, so splash in a little broth or water to loosen it back up. Single servings reheat fine in the microwave in 2-3 minutes. If you're freezing, thaw overnight in the fridge first.