Hearty Beef and Barley Soup: A Comforting Classic for Any Season

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the beef stew meat and season with salt and pepper. Brown the beef on all sides for about 5-7 minutes, then remove the meat from the pot and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the minced garlic and cook for another 1 minute, until fragrant.
Step 3: Add the Broth and Barley
Return the browned beef to the pot. Add the beef broth, diced tomatoes, bay leaf, thyme, and rosemary. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef is tender and the flavors have melded together.
Step 4: Add Barley and Simmer
Stir in the pearl barley and continue simmering for another 30-40 minutes, until the barley is tender and has absorbed the broth.
Season the soup with additional salt and pepper to taste.
Step 5: Serve
Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with chopped parsley for a fresh touch.
Serving and Storage Tips