Satisfying soup with beef, barley, and vegetables simmered to tender perfection in a flavorful broth.
# Components:
→ Meats
01 - 1.1 lbs beef chuck or stewing beef, cut into ½-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 cup mushrooms, sliced (optional)
08 - 1 medium potato, peeled and diced (optional)
→ Grains
09 - ½ cup pearl barley, rinsed
→ Liquids
10 - 6 cups beef broth
11 - 1 can diced tomatoes, with juice
12 - 1 cup water
→ Spices & Seasonings
13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - ½ teaspoon dried rosemary
16 - 1 teaspoon salt, or to taste
17 - ½ teaspoon freshly ground black pepper
→ Fresh Herbs
18 - 2 tablespoons fresh parsley, chopped (for garnish)
# Directions:
01 - Heat olive oil in a large soup pot over medium-high heat. Add beef cubes and sear until browned on all sides, approximately 5 minutes. Transfer browned beef to a plate and set aside.
02 - Add onion, carrots, celery, and mushrooms to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables are tender.
03 - Stir in minced garlic and cook for 1 minute, ensuring it does not burn.
04 - Return browned beef to the pot. Add rinsed barley, diced tomatoes with juice, beef broth, water, bay leaves, thyme, rosemary, salt, and pepper. Add diced potato if preferred.
05 - Bring contents to a boil, then reduce heat to low. Cover and gently simmer for 90 minutes, stirring occasionally, until beef and barley are fully tender.
06 - Remove bay leaves from the soup. Taste and adjust salt and pepper as needed.
07 - Ladle hot soup into bowls and garnish with chopped fresh parsley before serving.
