This classic soup combines tender beef, wholesome barley, and fresh vegetables in a savory broth. It’s a comforting, one-pot meal that’s easy to make and full of nutrition.
Author:Beth
Prep Time:15 minutes
Cook Time:2 hours
Total Time:2 hours 15 minutes
Yield:6 servings 1x
Category:Soup
Method:Simmering
Cuisine:American
Ingredients
Scale
2 tablespoons olive oil
500 g (1 lb) stewing beef, cut into bite-sized cubes
Salt and black pepper, to taste
1 onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup pearl barley, rinsed
1 can (400 g/14 oz) diced tomatoes
8 cups (2 liters) beef broth or stock
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup mushrooms, sliced (optional)
Fresh parsley, chopped, for garnish
Instructions
Sear the beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef with salt and pepper, then sear it in batches until browned on all sides. Remove the beef and set it aside.