Beef Barley Soup

Ingredients

• 1½ lbs (680 g) beef stew meat, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups beef broth
• 1 can (14.5 oz / 410 g) diced tomatoes (optional)
• 1 cup pearl barley, rinsed
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce (optional)

Instructions

1. Brown the beef
   • Heat olive oil in a large pot or Dutch oven over medium-high heat.
   • Add beef and brown on all sides, about 5–7 minutes.
   • Remove and set aside.
2. Cook the vegetables
   • In the same pot, add onion, carrots, and celery.
   • Sauté for 5 minutes until softened.
   • Add garlic and cook for 1 minute.
3. Build the soup
   • Return beef to the pot.
   • Add beef broth, tomatoes (if using), barley, thyme, parsley, bay leaf, salt, pepper, and Worcestershire sauce.
4. Simmer
   • Bring to a boil.
   • Reduce heat to low, cover, and simmer for 60–90 minutes, stirring occasionally, until the beef is tender and the barley is cooked.
5. Finish
   • Remove the bay leaf.
   • Taste and adjust seasoning as needed.
   • If the soup becomes too thick, add more broth or water.

Serving

Serve hot with crusty bread, crackers, or a side salad.

Makes: 6–8 servings
Prep time: 15 minutes
Cook time: 1½ hours