Description
Ingredients
– 1 lb beef stew meat, cubed
– 1 tbsp olive oil
– 1 large onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 1 cup pearl barley
– 8 cups beef broth (low sodium)
– 2 tbsp tomato paste
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot, heat olive oil over medium-high heat. Add beef cubes and sear until browned on all sides, about 5 minutes. Remove beef and set aside.
2. In the same pot, add onions, carrots, and celery. Sauté for 5-6 minutes until softened.
3. Add garlic and cook for 1 minute until fragrant.
4. Stir in the tomato paste and cook for another minute, blending it well with the vegetables.
5. Return the beef to the pot, then add barley, beef broth, bay leaf, salt, and pepper. Bring to a boil.
6. Once boiling, reduce the heat to low, cover, and simmer for 1 hour or until beef is tender and barley is fully cooked.
7. Adjust seasoning with additional salt and pepper if needed. Remove bay leaf.
8. Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
Tip: Pair this hearty soup with a slice of crusty bread for dipping and a crisp side salad.
Chef’s Note: For extra depth, consider adding a splash of Worcestershire sauce or a teaspoon of smoked paprika to the broth.
- Prep Time: 15
- Cook Time: 75