Ingredients:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup mushrooms, sliced
- 1/2 cup pearl barley
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove beef and set aside.
- In the same pot, add the onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.
- Add carrots, celery, and mushrooms, cooking for another 5 minutes until slightly softened.
- Stir in the barley, beef broth, diced tomatoes, bay leaves, and thyme. Return the browned beef to the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1-1.5 hours, or until the beef is tender and barley is fully cooked.
- Season with salt and pepper to taste. Remove bay leaves before serving.
- Garnish with fresh parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes
Kcal: 300 kcal | Servings: 6 servings
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