Beef and Barley Soup

This hearty beef and barley soup is a classic comfort food that’s perfect for a chilly day. The rich broth, tender beef, and chewy barley make for a satisfying and satisfying meal.

Ingredients:

Ingredient Quantity
Beef chuck roast, cut into 1-inch cubes 2 pounds
Olive oil 1 tablespoon
Onion, chopped 1 large
Carrots, chopped 2 large
Celery, chopped 2 stalks
Garlic cloves, minced 2
Beef broth 6 cups
Water 2 cups
Barley 1 cup
Dried thyme 1 teaspoon
Dried rosemary 1 teaspoon
Salt and pepper To taste
Worcestershire sauce 1 tablespoon

Instructions:

    1. Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
    2. Sauté Vegetables: Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5-7 minutes.

    1. Add Broth and Barley: Return beef to the pot. Pour in beef broth, water, barley, thyme, rosemary, salt, and pepper. Bring to a boil.

  1. Simmer: Reduce heat to low and simmer for 1-1.5 hours, or until beef is tender and barley is cooked.
  2. Add Worcestershire Sauce: Stir in Worcestershire sauce. Let simmer for a few more minutes to allow flavors to meld.
  3. Serve: Serve hot and enjoy!

Optional Additions:

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  • Add a cup of frozen peas or corn for a burst of color and flavor.
  • Garnish with chopped fresh parsley.
  • Serve with crusty bread.

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