A hearty dish that combines tender beef, earthy barley, and a medley of vegetables, perfect for cold nights and festive gatherings.
Ingredients
Scale:
1 pound beef stew meat, cut into 1-inch cubes
1 medium onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
2 cups mushrooms, sliced
1 cup frozen peas
1 cup pearl barley
8 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes, season with salt and pepper, and brown on all sides, about 5-7 minutes. Remove beef and set aside.
In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes until the onion is translucent.
Stir in the sliced mushrooms and cook for an additional 3-4 minutes until they soften.
Add the browned beef back to the pot and stir to combine.
Pour in the beef broth and add pearl barley, Worcestershire sauce, thyme, and rosemary. Bring to a boil, then reduce to low heat.
Cover and let it simmer for about 1.5 to 2 hours until the beef is tender and barley is cooked. Stir occasionally and check for seasoning.
In the last 10 minutes of cooking, stir in the frozen peas and adjust seasoning as needed.
Ladle soup into bowls, garnish with fresh parsley, and serve hot.
