Beef and Barley Soup 🥣

Name: Beef and Barley Soup
Total time: 80 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb stew beef; 3/4 cup barley; 8 oz mushrooms; 2 carrots; 2 stalks celery; 1 onion; 3 cloves garlic; 7 cups beef stock; 1 tsp dried thyme; 2 bay leaves; 1 tbsp Worcestershire

Chewy barley, mushrooms, and tender beef in a deep savory broth, the stick-to-your-ribs soup for cold nights.

80 min · Comfortable · 400 cal · 30g protein · $2.60/serving · American

Comfort Food Meal Prep

80minutes

6servings

400calories

30gprotein

$2.60per serving

Ingredients (serves 6)

1.5 lb stew beef
3/4 cup barley
8 oz mushrooms
2 carrots
2 stalks celery
1 onion
3 cloves garlic
7 cups beef stock
1 tsp dried thyme
2 bay leaves
1 tbsp Worcestershire

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Instructions

1
Season the beef with salt and pepper and brown in 2 tbsp oil in a Dutch oven over medium-high heat, about 5 minutes. Set aside.
2
Slice the mushrooms and dice the onion, carrots, and celery. Cook in the same pot until the mushrooms release their liquid, about 7 minutes.
3
Stir in minced garlic and thyme for 1 minute, then return the beef with the beef stock, Worcestershire, and bay leaves.
4
Cover and simmer on low for 35 minutes.
5
Stir in the barley and simmer, partly covered, until the barley is tender and the beef shreds easily, about 30 minutes.
6
Discard the bay leaves, season to taste, and serve steaming hot.