Beef Barley Soup

Ingredients

• 1 lb (450 g) beef stew meat, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 8 cups beef broth
• 1 cup pearl barley, rinsed
• 1 can (14.5 oz) diced tomatoes (optional)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and black pepper, to taste

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides, about 5–7 minutes.
2. Add diced onion and minced garlic; sauté for 2–3 minutes until fragrant.
3. Stir in carrots and celery, cook for another 2 minutes.
4. Pour in beef broth and diced tomatoes (if using). Add the rinsed barley, bay leaves, thyme, and parsley.
5. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, or until the beef is tender and the barley is cooked through.
6. Season with salt and pepper to taste. Remove bay leaves before serving.
7. Serve hot with crusty bread if desired.

Would you like a version for a slow cooker or Instant Pot too? 🥣✨