Hearty Beef Barley Soup

 Servings: 6–8

Ingredients

• 1½ lbs beef stew meat, cut into bite-size pieces
• ¾ cup pearl barley
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. Brown the beef: Heat olive oil in a large pot over medium-high heat. Season beef with salt, pepper, and paprika. Brown for 4–5 minutes, working in batches if needed.
2. Sauté the vegetables: Add onion, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften. Add garlic and cook for 30 seconds.
3. Build the soup: Stir in tomato paste, then add beef broth, diced tomatoes, thyme, parsley, and bay leaf.
4. Simmer the beef: Bring to a boil, then reduce heat, cover, and simmer for 45–60 minutes, until the beef begins to become tender.
5. Add the barley: Stir in the pearl barley and continue simmering for 30–40 minutes, or until the barley is tender.
6. Finish: Remove the bay leaf. Taste and adjust salt and pepper.
7. Serve: Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or homemade cornbread.