Robust blend of beef, barley, and vegetables simmered for a satisfying, warm main dish.
# What You'll Need:
→ Meats
01 - 1½ lbs beef stew meat, cut into 1-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 large russet potato, peeled and diced
08 - 1 cup frozen peas
09 - 1 can (14.5 oz) diced tomatoes, with juices
→ Grains
10 - ¾ cup pearl barley, rinsed
→ Liquids
11 - 8 cups beef broth
12 - 1 cup water
→ Spices & Seasonings
13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - ½ teaspoon ground black pepper
17 - 1½ teaspoons salt, or to taste
18 - 2 tablespoons chopped fresh parsley (optional garnish)
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 5 minutes until vegetables soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return browned beef to the pot. Add diced potatoes, canned tomatoes with juices, rinsed pearl barley, bay leaves, dried thyme, dried oregano, salt, and black pepper. Stir well to combine.
05 - Pour in beef broth and water. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 30 minutes, stirring occasionally.
06 - Stir in frozen peas during the final 10 minutes of cooking. Taste and adjust salt and pepper if necessary.
07 - Discard bay leaves. Ladle soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.
