Description
A hearty and nourishing soup featuring tender beef, wholesome barley, and vegetables, perfect for a cozy meal.
Ingredients
- 1 lb beef stew meat, cubed
- 1/2 cup pearl barley
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 6 cups beef broth
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup diced tomatoes (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the beef and cook until browned on all sides.
- Add the chopped onion, carrots, celery, and garlic to the pot and cook for 5 minutes until the vegetables begin to soften.
- Stir in the tomato paste and cook for 1-2 minutes to develop flavor.
- Pour in the beef broth, diced tomatoes (if using), bay leaf, thyme, and barley. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beef is tender and the barley is fully cooked.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
Notes
- You can use frozen or fresh beef stew meat for this recipe.
- If you prefer a thicker soup, let it simmer longer to allow the barley to absorb more liquid.
- Feel free to add other vegetables like peas or potatoes for extra flavor.