Best Ever Beef and Barley Soup

Best Ever Beef and Barley Soup

Ingredients:
1 lb (450g) beef stew meat or chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and chopped
2 celery stalks, chopped
2 medium potatoes, peeled and diced (optional)
1/2 cup pearl barley
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
8 cups beef broth or stock (or use half beef broth and half water for a lighter broth)
1 tablespoon tomato paste
1/2 cup frozen peas (optional)
Fresh parsley, chopped (for garnish)
Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes and brown them in batches, making sure not to overcrowd the pot. Sear the beef for 3-4 minutes per side, until browned on all sides. Remove the beef and set aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, celery, and potatoes (if using). Sauté for 5-7 minutes, or until the vegetables begin to soften.
Add the garlic and cook for another minute, until fragrant.
3. Simmer the Soup:
Return the browned beef to the pot with the vegetables. Add the tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Stir everything together to coat the beef and vegetables with the spices.
Pour in the beef broth (or a mix of broth and water). Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 1 to 1 1/2 hours, or until the beef is tender.
4. Add the Barley:
Stir in the pearl barley. Cover the pot again and simmer for another 30-45 minutes, or until the barley is tender and the soup has thickened slightly.
5. Finish the Soup:
About 5 minutes before serving, stir in the frozen peas (if using) and cook until heated through.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
6. Serve:
Remove the bay leaf from the soup and discard. Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread or crackers for a complete meal.