Description
his soup is the ultimate comfort food, packed with tender chunks of beef, nutty barley, and a medley of vegetables swimming in a rich, savory broth. It’s a bowlful of nostalgia that warms the soul as much as the body.
Ingredients
Scale
- 1 1/2 lbs beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup water
- 1/2 cup pearl barley
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- 1 cup mushrooms, sliced (optional)
- 1/4 cup fresh parsley, chopped (optional garnish)
Instructions
1. Sear the Beef
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper. Add to the pot and sear until browned on all sides. Remove and set aside.
2. Sauté the Vegetables
- In the same pot, add onion, carrots, and celery. Sauté for 4-5 minutes until softened. Stir in garlic and cook for another minute.
3. Build the Broth
- Return the beef to the pot. Add beef broth, water, tomatoes, thyme, parsley, and barley. Stir to combine.
4. Simmer the Soup
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 1 to 1 1/2 hours, or until the beef is tender and barley is cooked. Stir occasionally to prevent sticking.
5. Add Mushrooms (Optional)
- If using, add mushrooms during the last 20 minutes of cooking.
6. Serve
- Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread.