Tender beef, pearl barley, mushrooms, and vegetables simmered in savory broth for ultimate comfort on chilly days.
# What You Need:
→ Meats
01 - 1.1 lbs beef stew meat, cut into 1-inch cubes
→ Grains
02 - 1/2 cup pearl barley, rinsed
→ Vegetables
03 - 1 large onion, diced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 medium potato, peeled and diced
09 - 1 can (14 oz) diced tomatoes, with juices
→ Liquids and Seasonings
10 - 6 cups beef broth
11 - 1 bay leaf
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - Salt and freshly ground black pepper to taste
→ Fats and Oils
15 - 2 tablespoons olive oil
# How To Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Transfer to a plate and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 4-5 minutes until softened, stirring occasionally.
03 - Add sliced mushrooms to the pot and cook for 3 minutes, stirring occasionally.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Return browned beef to the pot. Add diced potatoes, canned tomatoes with juices, pearl barley, beef broth, bay leaf, thyme, and parsley. Stir thoroughly to combine all ingredients.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
07 - Check barley and beef for tenderness. If needed, simmer uncovered for 15-20 minutes more until barley is tender and soup has thickened slightly.
08 - Season with salt and pepper to taste. Remove bay leaf before serving. Ladle into bowls and garnish with fresh parsley if desired.
