🥣 Beef and Barley Soup — Recipe

✅ Servings & Time

• Servings: ~6–8 bowls (depending on portion size) Spend With Pennies+2The Salt And Stone+2

• Prep Time: ~20–25 minutes Spend With Pennies+1

• Cook Time: ~1 hour 30 minutes – 2 hours (depending on beef tenderness and simmer time) Sip and Feast+2Skinnytaste+2

• Course: Main / Soup

🛒 Ingredients

You’ll need:

• 2 lb (≈ 900 g) beef chuck or stew meat, trimmed and cut into ¾–1 inch chunks The Salt And Stone+2Chef Billy Parisi+2

• 2–3 tablespoons olive oil (or neutral cooking oil) The Salt And Stone+2GypsyPlate+2

• 1 medium onion, diced The Salt And Stone+2Sip and Feast+2

• 2–3 ribs celery, sliced The Salt And Stone+2Spend With Pennies+2

• 3–4 medium carrots, peeled and diced/chopped The Salt And Stone+1

• 2–3 cloves garlic, minced The Salt And Stone+1

• 6 cups (or more) low‑sodium beef broth (or stock) Sip and Feast+2The Salt And Stone+2

• 1 cup (uncooked) pearl barley, rinsed well under cold water The Salt And Stone+2The Forked Spoon+2

• 1–2 tablespoons Worcestershire sauce (optional, for extra depth) Sip and Feast+1

• 1–2 sprigs fresh thyme (or 1 teaspoon dried thyme) The Salt And Stone+2food52.com+2

• 1 bay leaf (optional) The Salt And Stone+1

• Salt and freshly ground black pepper, to taste The Salt And Stone+2Chef Billy Parisi+2

• Fresh parsley (chopped) for garnish (optional) The Salt And Stone+1

Optional extras / variations