This hearty beef, barley and kale stew is an all-star recipe for so many reasons. Not only is it delicious, it’s a nutritious powerhouse full of protein, fiber, vitamins and minerals throughout. I love it for lunch, for dinner, for any day of the week.
I use chicken broth in this soup to make it feel a little lighter…but add a beef bouillon cube to really punch up the flavor. This is also an easy stew to toss a bunch of extra veggies into if you’re cleaning out the fridge, or sneaking them to your kiddos. 😎
This is another great make ahead recipe that stays good all week for quick and healthy lunches or dinners.
Beef, Barley and Kale Soup
- 1 tbsp olive oil
- 1 lb stew meat or beef tenderloin chunks
- 2 tsp paprika
- 2 tbsp butter
- 1 yellow onion diced
- 2 stalks celery diced
- 2 carrot sticks diced
- 2 cloves garlic minced
- 2 sprigs fresh rosemary finely chopped
- 1 tsp dried oregano
- 4 dashes Worcestershire sauce
- 1 beef bouillon cube
- 6 cups chicken broth
- 1 cup uncooked barley (quick cook kind also works)
- 2 cups kale washed and chopped without stems
- salt & pepper to taste
- In a large pot or Dutch oven, add the olive oil over medium-high heat. When the bottom is hot, add the beef chunks, and sprinkle the paprika, plus a generous pinch of salt and pepper over. Leave them be for about a minute or two, and then flip the pieces over.
- After another minute or two, when the outsides are browned, remove the meat from the pot and set aside on a plate.
- Lower the heat to medium and add the butter to the pot. Scrape the browned bits off the bottom of the pot as the butter melts.
- Add the onion, celery, carrots and garlic to the pot and sauté until soft and fragrant…about 3-4 minutes.
- Add the rosemary, oregano, barley and Worcestershire sauce and cook for another 2 minutes.
- Add the chicken broth and beef bouillon cube to the pot. Add the beef chunks back to the pot as well. Cover and simmer for about 15 minutes.
- Remove the lid, stir in the kale and continue to cook the soup another 5 minutes until the kale is wilted and the barley is cooked through. Serve immediately, ideally with a crusty piece of bread.