Description
A hearty and comforting soup made with tender beef, wholesome barley, and a variety of vegetables, perfect for a warm meal on chilly days.
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 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 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chopped mushrooms (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef and cook until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery for about 5 minutes until softened.
- Return the beef to the pot. Stir in barley, beef broth, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low and simmer, covered, for about 1 hour or until barley and beef are tender.
- If using, add mushrooms and simmer for an additional 15 minutes.
- Remove bay leaf. Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, sear the beef in batches to avoid overcrowding the pan.
- This soup can be made in advance and tastes even better the next day.
- Freeze leftovers in an airtight container for up to 3 months.