Hearty Beef Barley Soup

Ingredients

• 1½ lb beef stew meat
• ¾ cup pearl barley
• 6 cup beef broth
• 2 medium carrots
• 2 celery stalks
• 1 medium yellow onion
• 3 clove garlic
• 14½ oz canned diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Pat beef stew meat dry and season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.
2. Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and tomato paste, cooking for another minute until fragrant.
3. Return the beef to the pot. Add beef broth, diced tomatoes (undrained), pearl barley, dried thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until beef is tender and barley is cooked.
4. Remove the bay leaf. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley, if desired.