Beef and Barley Soup

Beef and Barley Soup is a hearty, comforting dish that’s perfect for cooler weather. Here’s a basic recipe to get you started:

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 1 cup barley
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups beef broth
• 1 cup water (if needed)
• 1 can (14.5 oz) diced tomatoes
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Brown the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the onions, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened. Add the garlic and cook for another minute.
3. Add Ingredients: Return the beef to the pot. Stir in the barley, beef broth, diced tomatoes, bay leaf, and thyme. Bring to a boil.
4. Simmer: Reduce the heat to low, cover, and let the soup simmer for about 1 to 1.5 hours, or until the beef is tender and the barley is cooked. Check occasionally and add water if the soup becomes too thick.
5. Season: Remove the bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley if desired.
6. Serve: Enjoy hot with some crusty bread on the side!

Feel free to adjust the vegetables and seasoning to your taste.