Ingredients:
1 lb beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
4 cups beef broth
1 cup pearl barley, rinsed
4 large carrots, cut into chunks
3 medium potatoes, cut into chunks
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Roast the Carrots and Potatoes:
Preheat the oven to 400°F (200°C). Toss the carrot and potato chunks with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until golden and tender. Set aside.
Brown the Beef:
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
Sauté the Aromatics:
In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Add Broth and Barley:
Return the browned beef to the pot. Add the beef broth, rinsed pearl barley, dried thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 40-45 minutes, or until the beef and barley are tender.
Combine Roasted Vegetables:
Once the barley is cooked, stir in the roasted carrots and potatoes. Let the soup simmer for another 5-10 minutes, allowing the flavors to meld.
Serve:
Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley and serve hot with crusty bread.
This Beef and Barley Soup with Roasted Carrots and Potatoes is hearty, flavorful, and perfect for chilly days. The roasted veggies add an extra layer of depth and warmth to the classic beef and barley combo. Enjoy
