Scale

1 lb beef stew meat (cut into small cubes)

1 tablespoon olive oil

1 small onion (chopped)

3 carrots (sliced)

2 celery stalks (chopped)

3 cloves garlic (minced)

1/2 cup pearl barley

6 cups beef broth

1 can (14 oz) diced tomatoes

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

Fresh parsley (optional, for garnish)

1. Heat olive oil in a large pot over medium heat

2. Add beef and sear until browned on all sides, then remove and set aside

3. In the same pot, sauté onion, carrots, and celery for 5 minutes until softened

4. Add garlic and cook for 1 minute until fragrant

5. Return beef to the pot and stir in barley, beef broth, diced tomatoes, and seasonings

6. Add bay leaf and bring to a boil

7. Reduce heat, cover, and simmer for 45–60 minutes until beef is tender and barley is cooked

8. Remove bay leaf and adjust seasoning if needed

9. Garnish with fresh parsley and serve warm

For deeper flavor, brown the beef well before simmering

Use low-sodium broth to control salt levels

Add mushrooms for extra richness

Soup thickens as it sits—add broth when reheating

Store in the fridge for up to 4 days or freeze for up to 3 months

Keywords: beef and barley soup, hearty beef soup, comfort food soup, easy beef barley recipe