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Ingredients:
– 1 lb beef stew meat, cut into small cubes
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 garlic cloves, minced
– 3 carrots, sliced
– 2 celery stalks, diced
– 1 cup pearl barley
– 8 cups beef broth
– 1 (14.5 oz) can diced tomatoes (with juices)
– 2 teaspoons dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– Salt and black pepper to taste
– Fresh parsley, chopped (for garnish)
Directions:
1. In a large pot, heat olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef and set aside.
2. In the same pot, sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
3. Return the beef to the pot. Add the pearl barley, beef broth, diced tomatoes, thyme, rosemary, and bay leaf. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked.
5. Season with salt and pepper to taste. Remove the bay leaf before serving.
6. Garnish with fresh parsley and serve hot with crusty bread or crackers.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 285 kcal | Servings: 6 servings
