Ingredients:
1 lb beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup pearl barley
6 cups beef broth (or vegetable broth)
1 can (14.5 oz) diced tomatoes, undrained
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
1 tablespoon Worcestershire sauce
2 cups fresh spinach or kale, chopped (optional)
Fresh parsley, chopped (for garnish)
Instructions:
Brown the Beef:
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté for 5 minutes until the vegetables start to soften. Add the minced garlic and cook for an additional minute.
Add the Barley and Broth:
Stir in the pearl barley, beef broth, diced tomatoes (with their juices), tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Return the browned beef to the pot. Bring to a boil, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour, or until the barley and beef are tender.
Add Worcestershire and Greens (Optional):
Stir in the Worcestershire sauce for extra depth of flavor. If using spinach or kale, add it during the last 5 minutes of cooking to wilt the greens.
Serve:
Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley and enjoy this hearty, comforting beef and barley soup!
This classic soup is full of rich flavors and textures, perfect for warming you up on a chilly day.
