Hearty Beef Barley Soup

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear them on all sides until browned, about 5-7 minutes. Remove the beef and set it aside.

Sauté the Vegetables:

In the same pot, add the diced onion, carrots, and celery. Sauté for 4-5 minutes, until the vegetables start to soften. Add the minced garlic and cook for another 30 seconds until fragrant.

Add the Liquids and Seasoning:

Return the browned beef to the pot. Add the beef broth, water, barley, bay leaf, thyme, rosemary (if using), and salt and pepper to taste. Bring the soup to a boil.

Simmer the Soup:

Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 1-1.5 hours, stirring occasionally, until the barley is tender and the beef is cooked through.

Finish the Soup:

If you’re adding frozen peas, stir them in during the last 10 minutes of cooking. Remove the bay leaf before serving.

Serve:

Ladle the soup into bowls and serve hot. This soup pairs wonderfully with crusty bread or a side salad.

Serving and Storage Tips:

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