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In the realm of comfort food, few dishes can compete with a steaming bowl of hearty beef and barley soup. This nourishing recipe not only warms your body on chilly days but also delights your senses with its rich flavors and wholesome ingredients. Picture this: as the weather turns crisp and the leaves begin to fall, there’s nothing quite like the aroma of simmering beef, fresh vegetables, and fragrant herbs wafting through your home. Hearty beef and barley soup is more than just a meal; it’s an experience that brings warmth, comfort, and a sense of nostalgia.

Hearty Beef and Barley Soup

Experience the warmth and comfort of hearty beef and barley soup, perfect for crisp autumn days. This nourishing dish combines tender beef chuck, nutritious vegetables, and pearl barley, creating a delicious blend of flavors and textures. Learn the importance of each ingredient, from the richness of quality olive oil to the savory herbs that elevate the taste. Follow our step-by-step guide to enjoy this wholesome meal that’s sure to become a family favorite.
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Ingredients
  

1 lb beef chuck, cut into 1-inch pieces

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup mushrooms, sliced (optional)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

8 cups beef broth

1 cup pearl barley

1 cup diced tomatoes (canned or fresh)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef chunks and sear them on all sides until browned (about 5-7 minutes). Remove beef and set aside.

    Sauté Vegetables: In the same pot, add the diced onion, garlic, carrots, celery, and mushrooms (if using). Sauté for about 5-6 minutes, or until the vegetables are slightly softened.

      Add Herbs and Spices: Stir in the thyme, rosemary, and bay leaf. Cook for another minute to release the flavors.

        Combine Ingredients: Return the seared beef to the pot. Pour in the beef broth, then add the pearl barley and diced tomatoes. Stir gently to combine all ingredients.

          Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1 to 1.5 hours, or until the beef is tender and the barley is cooked through. Stir occasionally and add water or more broth if the soup thickens too much.

            Season: Once cooked, taste the soup and season with salt and pepper as desired. Remove the bay leaf before serving.

              Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy it warm with crusty bread or a side salad!

                Prep Time, Total Time, Servings: 20 minutes | 1.5 hours | 6 servings