Beef Barley Soup🛒 IngredientsBeef: 500g beef chuck or stew meat (cut into small cubes).Barley: 1 cup pearl barley (rinsed and drained).Vegetables:2 carrots (sliced or diced).2 celery stalks (chopped).1 medium onion (chopped).2 garlic cloves (minced).Liquids: 4 to 6 cups beef broth (or water).Seasonings & Aromatics:2 tbsp olive oil or butter.1 tbsp tomato paste (optional, for deeper flavor).1 bay leaf.Salt and black pepper (to taste).A pinch of dried thyme.👩‍🍳 Instructions1. Sear the Beef and Sauté the VeggiesIn a large pot over medium heat, heat the olive oil or butter.Add the beef cubes, season with a pinch of salt and black pepper, and sear until browned on all sides. Remove the beef and set it aside.In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until slightly softened, then add the minced garlic and cook for another minute until fragrant.2. Combine and SimmerReturn the beef to the pot with the vegetables, and stir in the tomato paste (if using) for about a minute.Pour in the beef broth (or water), then add the bay leaf and dried thyme.Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30–40 minutes (until the beef starts to become tender).3. Add the BarleyStir in the rinsed pearl barley.Cover the pot again and simmer on low heat for another 30–40 minutes, or until the barley is completely cooked, tender, and has thickened the soup.Taste and adjust the salt and black pepper as needed. Remove the bay leaf before serving.💡 Tip:Barley continues to absorb liquid even after you turn off the heat. If you notice the soup becomes too thick when serving or the next day, simply stir in a little warm water or broth to thin it out. Enjoy!
