Beef and barley soup

Here’s a simple recipe for beef and barley soup:

Ingredients:

• 1 lb beef (chuck or stew meat), cut into cubes
• 1 cup pearl barley
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups beef broth
• 1 can (14.5 oz) diced tomatoes (optional)
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Brown the Beef: In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown on all sides. Remove and set aside.
2. Sauté Vegetables: In the same pot, add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
3. Combine Ingredients: Return the beef to the pot. Add the barley, beef broth, diced tomatoes (if using), thyme, bay leaf, salt, and pepper.
4. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked.
5. Serve: Remove the bay leaf and adjust seasoning if necessary. Serve hot.

Enjoy your hearty soup!