Beef Barley Soup

Ingredients

1 lb (450g) beef stew meat, cut into 1-inch pieces

2 tbsp olive oil

1 onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 cup (150g) pearl barley

8 cups (2 liters) beef broth

2 cups (480ml) water

1 bay leaf

1 tsp dried thyme

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides. Remove the meat and set aside.

Sauté Vegetables: In the same pot, add the onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.

Add Ingredients: Return the browned beef to the pot. Add the pearl barley, beef broth, water, bay leaf, thyme, salt, and pepper. Stir well to combine.

Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked.

Adjust Seasoning: Taste and adjust seasoning if necessary. Remove the bay leaf before serving.

Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy!