Classic Beef Barley Soup

Ingredients:

• 1½ lbs beef stew meat, cut into small pieces
• ¾ cup pearl barley
• 1 large onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf

Method:

1. Heat the olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then brown it on all sides.
2. Add the onion, carrots, celery, and garlic. Cook for 5 minutes, until the vegetables begin to soften.
3. Stir in the tomato paste and cook for 1 minute.
4. Add the beef broth, diced tomatoes, thyme, parsley, and bay leaf. Bring to a boil.
5. Reduce the heat, cover, and simmer for 45–60 minutes, until the beef starts becoming tender.
6. Stir in the pearl barley. Cover and continue simmering for 30–40 minutes, until the barley is tender and the beef is fork-tender.
7. Remove the bay leaf. Taste and adjust the salt and pepper.
8. Serve hot with crusty bread for a hearty, comforting meal. 🥣🥩🥕