Beef and Barley Soup

By bjlazyl

Ingredients

• 2 tablespoons olive oil
• 1 pound beef chuck, cut into 1-inch cubes
• kosher salt and black pepper
• 1 medium onion, coarsely chopped
• 2 carrots, coarsely chopped
• 2 stalks celery, cut into 1/2-inch pieces
• 2 cloves garlic, chopped
• 2 14.5-ounce cans low-sodium beef broth
• 1 14.5-ounce can diced tomatoes
• 1/2 cup pearl barley
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 tablespoon chopped fresh flat-leaf parsley

Details

Servings 4
Preparation time 30mins
Cooking time 90mins
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat the oil in a large pot over medium-high heat. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper. Working in
2 batches, cook the beef, turning often, until browned, 4 to 6 minutes; transfer to a plate.

Add the onion, carrots, celery, and garlic to the pot and cook, stirring often, until beginning to soften, 4 to 6 minutes.

Add the broth, tomatoes (with their juices), barley, bay leaf, thyme, 4 cups water, ¼ teaspoon each salt and pepper, and the
browned beef (along with any accumulated juices). Bring to a boil, reduce heat, and simmer, covered, until the beef is tender,
1 hour to 1 hour, 15 minutes.

Adjust the consistency of the soup with more broth or water if desired. Stir in the parsley.