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!
