Beef Barley Soup

  

Ingredients

1 pound beef stew meat, cut into small cubes

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

3 large carrots, sliced

2 celery stalks, sliced

8 cups beef broth

1 cup pearl barley

1 can (14.5 oz) diced tomatoes

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

2 cups chopped fresh spinach or kale (optional)

Fresh parsley, chopped (for garnish)

Instructions

1. Brown the Beef:

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

2. Sauté the Vegetables:

In the same pot, add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add Carrots and Celery:

Stir in the sliced carrots and celery, cooking for about 5 minutes, stirring occasionally.

4. Add Broth and Seasonings:

Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with their juices), pearl barley, bay leaves, dried thyme, and dried oregano. Season with salt and pepper to taste.

5. Simmer the Soup:

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for about 45-60 minutes, or until the barley and beef are tender. Stir occasionally to prevent the barley from sticking to the bottom of the pot.

6. Add Greens (Optional):

If using fresh spinach or kale, stir it into the soup during the last 5-10 minutes of cooking, allowing it to wilt.

7. Serve:

Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve with crusty bread for a complete meal.