Tender beef and barley simmered with carrots, celery, and herbs for a classic, nourishing main dish.
# Components:
→ Meats
01 - 1.1 lbs beef chuck or stewing beef, cut into ½-inch cubes
→ Vegetables
02 - 2 tbsp 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 (14.5 oz) diced tomatoes, with juice
12 - 1 cup water
→ Spices & Seasonings
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - ½ tsp dried rosemary
16 - 1 tsp salt (adjust to taste)
17 - ½ tsp freshly ground black pepper
→ Fresh Herbs
18 - 2 tbsp fresh parsley, chopped (for garnish)
# Directions:
01 - Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove the browned beef and set aside.
02 - In the same pot, add diced onion, sliced carrots, sliced celery, and optional sliced mushrooms. Sauté for 5 minutes until the vegetables begin to soften.
03 - Incorporate the minced garlic and cook for 1 minute, stirring continuously.
04 - Return the seared beef to the pot. Add the rinsed pearl barley, diced tomatoes with their juice, beef broth, water, bay leaves, dried thyme, dried rosemary, salt, and freshly ground black pepper. Include the diced potato if using.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1½ hours, stirring periodically, until both the beef and barley are tender.
06 - Remove and discard the bay leaves. Adjust the salt and pepper to your preference.
07 - Ladle the hot soup into bowls and garnish with freshly chopped parsley.
