Beef and Barley Soup

Ingredients

Ingredient	Quantity	Notes
Stew Beef (chuck, cut into cubes)	1 lb (450 g)	Trimmed of excess fat
Olive Oil	2 tbsp	For browning
Onion (chopped)	1 medium
Carrots (sliced)	2
Celery (chopped)	2 stalks
Garlic (minced)	3 cloves
Beef Broth	6 cups	Low-sodium preferred
Pearl Barley	½ cup	Rinsed
Tomato Paste	2 tbsp	Adds richness
Worcestershire Sauce	1 tbsp	Optional, for depth
Bay Leaf	1
Dried Thyme	½ tsp
Salt	To taste
Black Pepper	To taste
Fresh Parsley	For garnish	Optional

---

👩‍🍳 Instructions

1. Brown the Beef:
   Heat olive oil in a large pot or Dutch oven over medium-high heat.
   Add the beef cubes in batches and sear until browned on all sides. Remove and set aside.
2. Sauté the Vegetables:
   In the same pot, add onion, carrots, and celery. Cook for 4–5 minutes until softened.
   Add garlic and cook for another 30 seconds, stirring often.
3. Combine and Simmer:
   Return the beef to the pot. Stir in tomato paste and Worcestershire sauce, coating the beef and veggies.
   Add beef broth, barley, bay leaf, thyme, salt, and pepper. Bring to a boil.
4. Cook Until Tender:
   Reduce heat to low, cover, and simmer for 1 to 1½ hours, or until the beef and barley are tender and the soup is thickened.
5. Adjust Seasoning:
   Taste and add more salt or pepper as needed. Remove bay leaf before serving.
6. Serve:
   Ladle the soup into bowls and sprinkle with fresh parsley if desired. Serve warm with crusty bread or a side salad.

---

💡 Pro Tips

• For extra flavor, use a splash of red wine during the browning step.
• Add diced potatoes or mushrooms for more texture.
• This soup freezes beautifully — just cool completely before storing.
• If you prefer a thinner soup, add more broth or water near the end of cooking.