Beef Barley Soup

Here’s a hearty and flavorful recipe for Beef Barley Soup! This classic comfort food is filled with tender beef, nutritious barley, and a variety of vegetables. It’s the perfect dish to enjoy on a chilly day, and it’s easy to make in one pot for a satisfying meal.

Ingredients:

1 lb (450g) beef stew meat (such as chuck roast), cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
1 cup pearl barley, rinsed
6 cups beef broth (or stock)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper (adjust to taste)
1 cup frozen peas (optional, for added color and texture)
Fresh parsley for garnish (optional)

Instructions:

1. Brown the Beef:

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Make sure not to overcrowd the pot; you may need to do this in batches.
Once browned, remove the beef from the pot and set it aside.

2. Sauté the Vegetables:

In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for an additional 1 minute until fragrant.

3. Add the Broth and Seasonings:

Return the browned beef to the pot with the vegetables.
Pour in the beef broth and add the thyme, rosemary, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45-60 minutes, or until the beef is tender.

4. Cook the Barley:

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