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Beef and Barley Soup Recipe

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  1. Brown the Beef:

    • In a large pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat.
    • Add the beef pieces, season with a bit of salt and pepper, and sear until browned on all sides (about 5-7 minutes).
    • Remove the beef and set it aside.
  2. Sauté the Vegetables:

    • In the same pot, add more oil if needed.
    • Sauté onions, garlic, carrots, celery, and mushrooms (if using) for about 5 minutes until they start to soften and release their aroma.
  3. Combine Everything:

    • Return the beef to the pot.
    • Add barley, beef broth, diced tomatoes, bay leaves, thyme, and oregano.
    • Stir well and bring the mixture to a boil.
  4. Simmer to Perfection:

    • Once boiling, reduce the heat to low, cover, and let it simmer for 45-60 minutes, or until the beef and barley are tender.
    • Stir occasionally, adding more broth if needed to achieve your desired consistency.
  5. Finish and Serve:

    • Remove the bay leaves.
    • Adjust seasoning with additional salt and pepper if necessary.
    • Ladle into bowls, garnish with fresh parsley, and serve hot.

📌 Tips for the Best Beef and Barley Soup

  • Pick the Right Beef: Use stew meat or chuck roast for a melt-in-your-mouth texture.
  • Make Ahead: This soup tastes even better the next day after the flavors have melded.
  • Freezer-Friendly: Let the soup cool completely, then store in airtight containers or freezer bags for up to 3 months.
  • Customize Your Veggies: Feel free to add potatoes, green beans, or leafy greens like spinach or kale towards the end of cooking.

🥣 Nutritional Information (per serving)

  • Calories: ~250
  • Protein: 18g
  • Carbs: 30g
  • Fat: 9g
  • Fiber: 5g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

🍽️ Serving Suggestions

Pair your Beef and Barley Soup with crusty bread 🥖 or a fresh salad 🥗 for a complete and satisfying meal. A sprinkle of grated Parmesan cheese on top is always a good idea for extra flavor!

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