Beef and Barley Soup
Ingredients:
1 lb beef stew meat, cut into bite-sized pieces
2 tbsp olive oil
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup pearl barley, rinsed
6 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
Sear the Beef:
Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and sear on all sides until browned, about 4-5 minutes. Remove the beef from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the garlic and cook for an additional 1 minute, until fragrant.
Simmer the Soup:
Return the beef to the pot and add the beef broth, diced tomatoes, barley, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let the soup simmer for 45-60 minutes, or until the beef is tender and the barley is cooked through.
Garnish and Serve:
Remove the bay leaf and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley if desired.
Serve:
Serve this hearty Beef and Barley Soup with a slice of crusty bread for a comforting, filling meal that’s perfect for a cozy dinner or a nourishing lunch.
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 350 kcal | Servings: 6 servings
