Description

This recipe begins with browned beef, onions, carrots, and celery, then simmers slowly with broth, tomatoes, herbs, and pearl barley until the grains are tender and the flavors are fully developed. The result is a thick, flavorful soup that’s both rustic and satisfying—like a hug in a bowl.

Ingredients

1 ½ pounds beef stew meat, cut into bite-sized cubes
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups beef broth
1 can (14 oz) diced tomatoes
2/3 cup pearl barley
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
Fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large pot or Dutch oven. Add beef cubes and sear until browned on all sides. Remove and set aside.

2. In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.

3. Pour in beef broth and diced tomatoes. Stir in thyme, bay leaves, salt, and pepper. Return browned beef to the pot.

4. Bring to a boil, then reduce heat and simmer covered for about 45 minutes.

5. Stir in the pearl barley and continue simmering for another 40–45 minutes, until barley is tender and the soup has thickened.

6. Remove bay leaves, garnish with fresh parsley, and serve hot with crusty bread.

Notes

For a richer flavor, use homemade beef broth. You can substitute quick-cooking barley for a shorter simmering time, but pearl barley provides better texture. This soup stores well and tastes even better the next day.