Beef and Barley Soup Recipe

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!