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Best Ever Beef and Barley Soup

Best Ever Beef and Barley Soup is a wholesome, hearty dish perfect for chilly evenings or when you’re craving a comforting bowl of goodness.
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Equipment

  • - Large pot or Dutch oven
  • - Cutting board
  • - Knife
  • - Wooden spoon or ladle
  • Measuring cups and spoons

Ingredients
  

  • - 1 lb beef stew meat cut into bite-sized pieces
  • - 2 tbsp olive oil
  • - Salt and pepper to taste
  • - 1 small onion diced
  • - 2 carrots peeled and sliced
  • - 2 celery stalks sliced
  • - 3 cloves garlic minced
  • - 1/2 cup pearl barley
  • - 8 cups beef broth
  • - 1 cup water optional, for desired consistency
  • - 1 tbsp tomato paste
  • - 1 tsp dried thyme
  • - 1 bay leaf
  • - 1 cup mushrooms sliced (optional)
  • - 2 tbsp fresh parsley chopped (for garnish)

Instructions
 

  • **Sear the Beef:** Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
  • **Sauté the Vegetables:** In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute.
  • **Add the Tomato Paste and Spices:** Stir in the tomato paste, thyme, and bay leaf, cooking for 1-2 minutes to develop flavor.
  • **Combine Ingredients:** Return the beef to the pot. Add the barley, beef broth, and optional water. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes.
  • **Add Mushrooms (Optional):** Stir in the mushrooms during the last 15 minutes of cooking.
  • **Adjust Seasoning:** Remove the bay leaf. Taste the soup and adjust salt and pepper as needed.
  • **Garnish and Serve:** Serve hot, garnished with fresh parsley, alongside crusty bread or crackers.