Ingredients
Scale
- 1 lb beef stew meat (chuck roast or similar), cut into small cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups beef broth (low sodium recommended)
- 3/4 cup pearl barley
- 1 tbsp tomato paste
- 2 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
- Brown the Beef
- Heat olive oil in a large pot over medium-high heat. Add beef and season with salt and pepper.
- Sear the beef until browned on all sides, about 5–7 minutes. Remove beef and set aside.
- Sauté the Vegetables
- In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Combine Ingredients
- Add the beef back to the pot along with beef broth, tomato paste, thyme, bay leaves, and barley.
- Stir well to combine all ingredients.
- Simmer the Soup
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, or until the beef is tender and the barley is fully cooked.
- Remove bay leaves and adjust seasoning with additional salt and pepper if needed.
- Serve
- Ladle soup into bowls and garnish with fresh parsley, if desired. Enjoy your comforting beef and barley soup!