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How to Make Delicious Beef Barley Soup

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Ingredients
 

  • 1 lb beef stew meat cut into small cubes
  • 3 tablespoons olive oil divided
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 garlic cloves minced
  • 8 cups beef broth
  • 1 cup pearl barley
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/2 cup frozen peas optional
  • Fresh parsley chopped for garnish

Instructions

Brown the Beef:

  • Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef cubes and season with salt and pepper. Cook until the beef is browned on all sides, about 5-7 minutes. Transfer the beef to a plate and set aside.

Sauté the Vegetables:

  • In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Broth and Barley:

  • Return the browned beef to the pot. Add the beef broth, pearl barley, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the barley and beef are tender.

Final Touches:

  • If using, add the frozen peas in the last 10 minutes of cooking. Season with additional salt and pepper to taste. Remove the bay leaf before serving.

Serve:

  • Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread on the side.