Beef Barley Soup

 

Ingredients:

 

1 pound boneless beef chuck roast, cut into 1-inch cubes

1 tablespoon olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon black pepper

1/2 cup pearl barley

6 cups beef broth

1 bay leaf

Salt to taste

Fresh parsley, for garnish

 

Instructions:

 

Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides. Remove from pot and set aside.

Sauté Vegetables: In the same pot, sauté onion, carrots, celery, and garlic until softened.

Add Liquids and Barley: Return the beef to the pot. Add beef broth, barley, bay leaf, thyme, and black pepper. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 to 2 hours, or until beef and barley are tender.

Season and Serve: Remove the bay leaf and season with salt to taste. Garnish with fresh parsley and serve hot.

 

Tips:

For a richer flavor, consider roasting the beef before adding it to the soup.

You can substitute beef broth with vegetable broth for a vegetarian version.

For a thicker soup, you can mash some of the barley against the side of the pot.

Enjoy your hearty and comforting Beef Barley Soup!