⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 90 minutes

Total Time: 100 minutes

🍽 Ingredients

• 1 lb Beef Stew Meat
• 1 medium Onion
• 1 medium Carrot
• 2 stalks Celery
• 1 tbsp Olive Oil
• 6 cups Beef Broth
• 2 tbsp Tomato Paste
• 1 Bay Leaf
• 2 sprigs Fresh Thyme
• 1 cup Cauliflower Rice
• to taste Salt and Pepper

📖 Instructions

1. First things first, prep your veggies! Chop that onion, carrot, and celery into roughly 1-inch pieces. You know, nice and rustic looking. Don't stress about perfection, it's just soup!
2. Next, grab that dutch oven or large pot—whatever you're working with—and set it on medium-high heat. Add a tablespoon of olive oil or your favorite cooking oil, then throw in those chopped veggies and cook until they're nicely softened; about 5-7 minutes of love will do it.
3. Now comes the star of the show! Add your beef—I prefer stew beef, but if you're feeling fancy, use short ribs; Season liberally with salt, pepper, and a dash of garlic powder. Brown the beef well on all sides. This step adds so much flavor!
4. After you've browned those beauties, pour in your beef broth. Make sure you use at least 6 cups. I love using the low-sodium kind to control the saltiness; but hey, do you. Next, stir in some tomato paste, a bay leaf, and a few thyme sprigs—or 1 teaspoon of dried thyme if that's your thing. And bring it to a boil!
5. Once it boils, reduce the heat to low, and let that baby simmer for about an hour and a half, or until the beef is totally tender. You want it falling apart tender, so it'll easily shred. Check on it, stir it occasionally. You're almost there!
6. While the beef simmers, it's time for your barley substitute. I often use cauliflower rice; It adds a nice texture and doesn't change the flavor too much. You could also use shirataki noodles or even riced mushrooms! Let your keto imagination go wild!
7. When the beef is perfectly tender, use two forks to shred it. This is very important; it gives you a nice, even distribution of beef in the soup.
8. Now, stir in your barley substitute. If using cauliflower rice, make sure you cook it separately (just microwave or steam it for 5 minutes, then drain well!) Add a cup of water if the soup looks too thick. Make sure to season to taste.
9. Let the soup simmer for another 10 minutes to let the flavors meld together. Then give it a taste, you want to adjust your seasoning, maybe add a pinch of salt or pepper. The best part of cooking is adjusting to your liking.
10. Finally, serve this gorgeous soup hot! Garnish with fresh parsley and a squeeze of lemon if you're feeling extra fancy. This soup is a true comfort food, especially perfect for a chilly evening or on those lazy Sundays when you just want something yummy and satisfying.
11. Enjoy your delicious keto beef barley soup! Let me know how it turns out!

📝 Notes

• Feel free to add other keto-friendly vegetables like mushrooms, zucchini, or spinach.
• For extra flavor, you can add a splash of Worcestershire sauce or red wine to the soup.
• If your soup seems too thick, add some more beef broth to thin it out.
• Leftovers taste even better the next day