Beef Barley Soup

🛒 Ingredients

• Beef stew meat 55 g · 144 kcal
• Pearl barley 75 g · 88 kcal
• Beef broth, low sodium 150 g · 6 kcal
• Carrot 40 g · 16 kcal
• Celery stalk 30 g · 5 kcal
• Onion 30 g · 12 kcal
• Tomato paste 8 g · 6 kcal
• Garlic clove 4 g · 6 kcal
• Olive oil 5 g · 45 kcal
• Water 10 g · 0 kcal
• Dried thyme 0 g · 1 kcal
• Bay leaf 0 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the beef chunks and brown them on all sides; remove and set aside.
2. Add diced carrots, celery, and onion to the pot, cooking until softened for about 5-7 minutes. Stir in minced garlic and tomato paste, cooking for another minute.
3. Return the beef to the pot. Add beef broth, water, pearl barley, dried thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 90-100 minutes, or until beef and barley are tender.
4. Remove bay leaf before serving. Season with salt and freshly ground black pepper to taste. Serve hot, optionally garnished with fresh parsley.