Ingredients
Scale
- 1 lb beef stew meat, cut into small cubes
- 3 tablespoons olive oil, divided
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 garlic cloves, minced
- 8 cups beef broth
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1/2 cup frozen peas (optional)
- Fresh parsley, chopped for garnish
Instructions
- Brown the Beef:
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef cubes and season with salt and pepper. Cook until the beef is browned on all sides, about 5-7 minutes. Transfer the beef to a plate and set aside.
- Sauté the Vegetables:
- In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Broth and Barley:
- Return the browned beef to the pot. Add the beef broth, pearl barley, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the barley and beef are tender.
- Final Touches:
- If using, add the frozen peas in the last 10 minutes of cooking. Season with additional salt and pepper to taste. Remove the bay leaf before serving.
- Serve:
- Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread on the side.
