Beef Barley Soup

Here’s a delicious recipe for Beef Barley Soup that’s hearty, nutritious, and perfect for chilly days:

Ingredients:

• 1 lb beef stew meat (cut into small cubes)
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups beef broth (or more if needed)
• 1 cup pearl barley
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Sear the beef:
   • Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
   • Add the beef cubes, season with salt and pepper, and sear them on all sides until browned. Remove the beef and set aside.
2. Sauté the vegetables:
   • In the same pot, add the remaining tablespoon of olive oil.
   • Sauté the diced onion, carrots, and celery for 4-5 minutes until softened.
   • Add the minced garlic and cook for another minute, stirring frequently.
3. Add the beef broth:
   • Pour in the beef broth and diced tomatoes (with juice).
   • Add the seared beef back into the pot.
4. Simmer with barley:
   • Stir in the barley, bay leaf, thyme, and rosemary.
   • Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45-50 minutes, or until the barley is tender and the beef is cooked through. Stir occasionally to prevent sticking.
5. Adjust seasoning:
   • Taste the soup and adjust seasoning with more salt and pepper if needed.
   • If the soup becomes too thick, add more broth or water to reach your desired consistency.
6. Serve:
   • Remove the bay leaf before serving.
   • Garnish with fresh parsley if desired and serve hot.

Notes:

• You can add extra vegetables like peas or potatoes for added heartiness.
• Leftovers will thicken as the barley absorbs more liquid, so you might need to add more broth when reheating.

Enjoy your warm and comforting Beef Barley Soup!