Beef & Barley Soup
Ingredients:
1 lb beef stew meat, cut into small cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
8 cups beef broth
1 cup pearl barley, rinsed
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
2 tablespoons tomato paste
1/2 cup frozen peas (optional)
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Brown the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
Sauté the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
Combine Ingredients:
Return the browned beef to the pot. Stir in the tomato paste and cook for 2 minutes, allowing the flavors to meld. Add the beef broth, pearl barley, bay leaf, thyme, rosemary, black pepper, and salt. Stir well to combine.
Simmer the Soup:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the barley is tender and the beef is cooked through.
Add Peas (Optional):
If using frozen peas, stir them into the soup during the last 10 minutes of cooking.
Final Touches:
Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf and discard it.
Serve:
Ladle the beef and barley soup into bowls. Garnish with chopped fresh parsley before serving. Enjoy with crusty bread or a side salad.
Prep Time: 15 minutes | Cook Time: 1.5 hours | Total Time: 1 hour 45 minutes
Kcal: Approximately 350 kcal per serving | Servings: 6 servings