Recipes

Soup

Beef and Barley Soup

Ingredients:

1 lb beef chuck or stew meat, cut into bite-sized pieces

2 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

3 carrots, sliced

3 celery stalks, chopped

1 cup pearl barley, rinsed

8 cups beef broth

1 can (14.5 oz) diced tomatoes

1 tsp dried thyme

1 tsp dried oregano

Salt and pepper to taste

2 tbsp fresh parsley, chopped (optional)

Instructions:

1. Brown the beef:

Heat olive oil in a large pot over medium heat.

Add beef and cook until browned on all sides, about 5-7 minutes. Remove the beef and set aside.

2. Sauté vegetables:

In the same pot, add onions, carrots, and celery. Sauté for about 5 minutes until they start to soften.

Add garlic and cook for another minute.

3. Add broth and barley:

Return the browned beef to the pot.

Add the beef broth, diced tomatoes, barley, thyme, oregano, salt, and pepper.

Bring the mixture to a boil.

4. Simmer:

Reduce heat to low, cover, and let the soup simmer for 1-1.5 hours until the beef is tender and the barley is cooked through.

5. Finish and serve:

Taste the soup and adjust seasoning if needed.

Garnish with fresh parsley if desired, and serve hot.

Enjoy your warm and hearty Beef and Barley Soup!

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