beef barley soup

Beef and Barley Soup Recipe

Ingredients:

• 1 lb beef chuck roast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup uncooked barley
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Brown the Beef:
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
   • Add the beef and brown it on all sides, about 5-7 minutes.
   • Remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
   • In the same pot, add the chopped onion, minced garlic, carrots, and celery.
   • Sauté until softened, about 5-7 minutes.
3. Combine Ingredients:
   • Return the browned beef to the pot.
   • Add the uncooked barley, beef broth, dried thyme, and bay leaf.
   • Stir to combine all the ingredients.
4. Simmer the Soup:
   • Bring the soup to a boil, then reduce the heat to low.
   • Cover the pot and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked through.
5. Season and Serve:
   • Remove the bay leaf from the pot.
   • Season the soup with salt and pepper to taste.
   • Ladle the soup into bowls and sprinkle with chopped fresh parsley, if desired.
   • Serve hot and enjoy your hearty beef and barley soup!

This warm and comforting soup is perfect for a cozy meal, and it’s packed with nutritious ingredients that make it both delicious and satisfying. Enjoy!

Beef and Barley Soup Recipe:

Ingredients:

• 1 lb beef chuck roast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup uncooked barley
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and brown it on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add the onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
3. Return the beef to the pot and add the barley, broth, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let simmer for 1 hour or until the beef is tender and the barley is cooked.
4. Remove the bay leaf from the pot, and season with salt and pepper to taste.
5. Ladle the soup into bowls and sprinkle with chopped parsley (if desired) before serving. Enjoy!