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Beef Barley Soup: A Hearty and Comforting Classic

When the weather turns chilly or when you simply crave something warm and nourishing, Beef Barley Soup is the perfect choice. This hearty dish combines tender chunks of beef, wholesome barley, and a medley of fresh vegetables in a rich, savory broth. Not only is it comforting, but it’s also packed with nutrients that will leave you feeling satisfied and cozy. Here’s how to make this classic soup from scratch, step by step.

Ingredients

To make approximately 6–8 servings, you will need:

• 1 lb (450 g) beef stew meat (chuck or round, cut into bite-sized cubes)
• 1 cup pearl barley
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, sliced (optional but recommended for extra flavor)
• 6 cups beef broth (preferably low-sodium)
• 2 cups water
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Step-by-Step Method

Step 1: Prepare the Beef

1. Pat the beef cubes dry with a paper towel. This helps the meat brown properly.
2. Season the beef generously with salt and black pepper.

Step 2: Brown the Meat

1. In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the beef cubes in batches (don’t overcrowd the pan) and sear them until they are browned on all sides, about 4–5 minutes per batch.
3. Remove the browned beef and set it aside.

Browning the meat adds depth and richness to the soup’s flavor.

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