14/11/2024
Beef Barley Soup
Ingredients:
1 large onion, chopped
2 cloves garlic, minced
3 carrots, sliced
1 tablespoon olive oil
1 pound beef stew meat, cut into small cubes
Salt and pepper, to taste
2 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
6 cups beef broth
1 cup pearl barley, rinsed
1 bay leaf
1 cup mushrooms, sliced
Fresh parsley, chopped (for garnish)
Directions:
Brown the Beef: In a large pot, heat olive oil over medium-high heat. Season the beef with salt and pepper, then add it to the pot. Sear the beef on all sides until browned, about 5-7 minutes. Remove the beef from the pot and set aside.
Sauté Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
Season and Add Broth: Stir in the thyme and rosemary. Return the beef to the pot, and pour in the beef broth. Bring to a boil.
Add Barley and Simmer: Add the rinsed barley and bay leaf. Reduce the heat to low, cover, and let the soup simmer for 45-50 minutes, or until the barley and beef are tender.
Add Mushrooms: Stir in the sliced mushrooms and cook for another 10 minutes, until mushrooms are softened.
Season and Serve: Remove the bay leaf. Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes
Servings: 6
