Ingredients
1 lb beef stew meat, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, diced
3 carrots, peeled and sliced
2 celery stalks, sliced
8 cups beef broth
2 cloves garlic, minced
1 cup barley (pearl or hulled)
1 cup frozen peas
1 cup diced tomatoes (optional)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Preparation
Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and brown on all sides. Remove the beef and set it aside.
Sauté Vegetables: In the same pot, add the onion and garlic. Cook until the onion is translucent, about 3-4 minutes.
Add Carrots and Celery: Stir in the carrots and celery. Cook for another 5 minutes, stirring occasionally.
Add Broth and Barley: Return the beef to the pot. Add the beef broth, barley, bay leaf, thyme, and rosemary. Stir to combine.
Simmer: Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for about 1 hour or until the beef is tender and the barley is cooked.
Add Peas and Tomatoes: Stir in the frozen peas and diced tomatoes (if using). Simmer for an additional 5-10 minutes.
Season and Serve: Remove the bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Feel free to adjust the seasoning or add other vegetables according to your taste. Enjoy your delicious beef barley soup!