Servings: 6–8
🛒 Ingredients
- 1½ lbs beef stew meat, cut into bite-size pieces
- ¾ cup pearl barley
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 tbsp fresh parsley, chopped
👩🍳 Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Season beef with salt, pepper, and paprika. Brown for 4–5 minutes, working in batches if needed.
- Sauté the vegetables: Add onion, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften. Add garlic and cook for 30 seconds.
- Build the soup: Stir in tomato paste, then add beef broth, diced tomatoes, thyme, parsley, and bay leaf.
- Simmer the beef: Bring to a boil, then reduce heat, cover, and simmer for 45–60 minutes, until the beef begins to become tender.
- Add the barley: Stir in the pearl barley and continue simmering for 30–40 minutes, or until the barley is tender.
- Finish: Remove the bay leaf. Taste and adjust salt and pepper.
- Serve: Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or homemade cornbread.