This comforting soup is packed with tender beef, chewy barley, and a medley of vegetables simmered to perfection—a bowl of warmth and satisfaction!
Ingredients
For the Soup:
1 lb (450 g) beef stew meat, cut into bite-sized cubes
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 cup pearl barley, rinsed
6 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
Seasoning:
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Optional Garnish:
Fresh parsley, chopped
Instructions
Sear the Beef
Heat olive oil in a large pot over medium-high heat.
Season the beef cubes with salt and pepper. Sear them in the pot until browned on all sides (work in batches if needed). Remove and set aside.
Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery. Sauté for 4-5 minutes until softened.
Stir in the garlic and cook for an additional minute.
Build the Soup Base
Return the seared beef to the pot. Add the pearl barley, beef broth, diced tomatoes (with juice), thyme, and bay leaf.
