Description
A warm and comforting soup made with tender beef, wholesome barley, and hearty vegetables, perfect for chilly days.
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 cup pearl barley
- 8 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides.
- Add onion and garlic; sauté for 2-3 minutes until fragrant.
- Stir in carrots and celery and cook for another 3-4 minutes.
- Add barley, beef broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 1 to 1.5 hours, until beef and barley are tender.
- Remove bay leaf and adjust seasoning as needed.
- Garnish with fresh parsley before serving, if desired.
Notes
- For a richer flavor, brown the beef well before adding vegetables.
- You can substitute quick-cooking barley, but reduce cooking time accordingly.
- This soup freezes well for up to 3 months.