Ingredients:
1 lb beef stew meat, cut into bite-sized pieces
1 cup pearl barley
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
1 cup mushrooms, sliced
8 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
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. Remove the beef from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, minced garlic, sliced carrots, celery, and mushrooms. Sauté for 5-7 minutes, until the vegetables are softened.
Add the Broth and Barley:
Return the browned beef to the pot. Add the beef broth, diced tomatoes (with juice), tomato paste, pearl barley, thyme, rosemary, and bay leaves. Stir to combine.
Simmer:
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1-1.5 hours, or until the beef and barley are tender. Stir occasionally.
Season:
Remove the bay leaves. Season the soup with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy this hearty and nourishing Ultimate Beef and Barley Soup!
Prep Time: 20 minutes | Cooking Time: 1.5 hours | Total Time: 1 hour 50 minutes
Kcal: 350 kcal per serving | Servings: 6 servings
