Hearty Beef and Barley Soup

Hearty Beef and Barley Soup

Ingredients:

1 lb beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

1 large onion, chopped

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1 cup pearl barley

6 cups beef broth

1 cup water

1 teaspoon dried thyme

1 bay leaf

Salt and pepper, to taste

2 tablespoons fresh parsley, chopped for garnish

Instructions:

Brown the Beef:

Heat the olive oil in a large pot over medium-high heat.

Season the beef cubes with salt and pepper, then add them to the pot. Cook until all sides are browned, about 5-7 minutes. Remove the beef and set aside.

Sauté Vegetables:

In the same pot, add the onions, carrots, and celery. Cook over medium heat until the vegetables begin to soften, about 5 minutes.

Add the garlic and cook for another minute until fragrant.

Cook the Soup:

Return the beef to the pot. Add the barley, beef broth, water, thyme, and bay leaf. Bring to a boil.

Once boiling, reduce the heat to a simmer, cover, and cook for about 1 hour, or until the barley and beef are tender.

Final Seasoning:

Remove the bay leaf and adjust the seasoning with salt and pepper to taste.

If the soup is too thick, add more water or broth to reach your desired consistency.

Serve:

Ladle the soup into bowls and garnish with chopped parsley.

Tips:

Meat Selection: Beef chuck is great for soups as it becomes tender and flavorful when cooked slowly.

Barley: Pearl barley is ideal for this soup because it holds up well during the long cooking process, but you can substitute with other grains like farro or bulgur if preferred.

Vegetable Variations: Feel free to add more vegetables such as potatoes, turnips, or mushrooms for added flavor and texture.

This beef and barley soup is rich, filling, and full of flavor, making it an excellent choice for a comforting meal. Enjoy!