Savory Barley with Meat and Vegetables

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

Add the meat (beef, pork, or lamb) and cook until browned on all sides, about 5-7 minutes.

Remove the meat from the pot and set aside.

Sauté Vegetables:

In the same pot, add the remaining 1 tablespoon of olive oil.

Add the onion, carrots, potatoes, and bell pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.

Add the minced garlic, paprika, dried thyme, salt, and black pepper. Stir well and cook for another 1-2 minutes until fragrant.

Cook the Barley:

Add the pearl barley to the pot, stirring to combine with the vegetables.

Pour in the broth, then bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 30-35 minutes, or until the barley is tender and the liquid is absorbed.

Combine and Serve:

Add the cooked meat back to the pot. Stir everything together and let it cook for an additional 5 minutes, allowing the flavors to meld.

Taste and adjust seasoning if needed. Add more salt or pepper to taste.

Garnish and Serve:

Serve the barley and meat mixture hot, garnished with fresh parsley for added color and flavor.

Serving and Storage Tips: