Beef and Barley Soup Recipe

      **Ingredients:** – 1 pound beef stew meat, cut into bite-sized pieces – 2 tablespoons olive oil – 1 large onion, chopped – 2 cloves garlic, minced – 3 carrots, peeled and sliced – 3 celery stalks, sliced – 1 cup pearl barley – 8 cups beef broth – 1 bay leaf – 1 teaspoon dried thyme – Salt and pepper to taste – Fresh parsley, chopped (for garnish) **Instructions:** 1. **Brown the Beef:** – In a large pot or Dutch oven, heat the olive oil over medium-high heat. – Add the beef stew meat and cook until browned on all sides. Remove the beef and set aside. 2. **Sauté Vegetables:** – In the same pot, add the chopped onion and cook until translucent, about 5 minutes. – Add the minced garlic and cook for another minute. 3. **Add Broth and Barley:** – Return the browned beef to the pot. – Add the carrots, celery, and pearl barley. – Pour in the beef broth and add the bay leaf and dried thyme. 4. **Simmer:** – Bring the soup to a boil, then reduce heat to low and let it simmer, covered, for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. 5. **Season:** – Season with salt and pepper to taste. – Remove the bay leaf before serving. 6. **Serve:** – Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy your delicious and comforting beef and barley soup!

Prefer potatoes to barley? Try our old-fashioned vegetable beef soup.