Brown the Beef :
In a large pot, heat the olive oil over medium-high heat.
Add the beef stew meat and brown on all sides, about 5-7 minutes.
Remove the beef and set aside.
Sauté the Vegetables :
In the same pot, add the chopped onion, garlic, carrots, and celery.
Sauté for 4-5 minutes until the vegetables are softened.
Build the Soup :
Add the beef back into the pot along with the thyme, bay leaf, salt, and pepper.
Pour in the beef broth and bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer for 45 minutes to 1 hour, allowing the beef to become tender.
Add the Barley :
Stir in the pearl barley and dried rosemary.
Simmer for an additional 30-40 minutes, until the barley is tender and the soup has thickened slightly.
Serve :
Remove the bay leaf and adjust seasoning with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley.
Serve with a slice of crusty bread for a hearty meal.
Notes :
This Beef Barley Soup is a warm, filling dish that’s perfect for colder days. The tender beef and chewy barley create a comforting texture, while the vegetables and herbs bring out rich, savory flavors. It’s a great meal for a cozy night in!
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