Nothing beats the rustic charm of Beef and Barley Soup, especially on a chilly evening. Dive into a bowl of warmth and flavor! 🔥🍲
Ingredients:
2 pounds beef chuck, cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup pearl barley
6 cups beef broth
1 can (14.5 ounces) diced tomatoes
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped, for garnish
Directions:
Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add beef chunks and brown on all sides. Remove beef and set aside.
Sauté Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
Combine Ingredients: Return beef to the pot. Add barley, beef broth, diced tomatoes, thyme, bay leaf, salt, and pepper.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour or until the barley and beef are tender.
Garnish and Serve: Discard bay leaf. Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Kcal: 350 kcal | Servings: 6 servings
