THE INGREDIENTS LIST:
1 lb (450g) beef stew meat, cut into bite-sized pieces
1 cup (200g) pearl barley
1 large chopped onion.
3 sliced carrots.
3 chopped celery stalks.
3 minced cloves garlic.
8 cups (1.9 liters) beef broth.
2 bay leaves.
1 Tsp.Of dried thyme.
Salt and pepper to taste.
Olive oil for cooking.
Fresh parsley, chopped (for garnish, optional).
PREPARATION:
1st Step
Drizzle some olive oil into a big saucepan and cook it over medium heat. After adding the beef pieces, continue to cook them until they have developed a browned crust on both sides. The taste of the soup is improved by completing this stage.
2nd Step
Put the garlic that has been minced into the saucepan along with the chopped onion, sliced carrots, and chopped celery. Sauté the veggies for approximately five minutes, or until they have a somewhat softer texture and an aromatic flavor.
3rd Step
Pour in the beef broth along with the pearl barley. Make sure everything is well combined by giving it a good stir. To the saucepan, add the bay leaves, dried thyme, salt, and pepper. Stir the mixture to ensure that the spices are distributed evenly. Bring the soup to a simmer before serving.
4th Step
When it reaches a boil, turn the heat down to a low setting and cover the saucepan. Allow the soup to simmer for around one and a half to two hours, or until the meat is soft and the barley is cooked to the degree of tenderness that you choose.
5th Step
If necessary, add additional pepper and salt to the broth following a taste test. Take the bay leaves out of the can and throw them away.
6th Step
Place some of the steaming beef and barley soup in each of the bowls. If you want to add a splash of color and some extra brightness, chopped fresh parsley is a great garnish to use. The soup should be served boiling hot with crusty bread or the side dish of your choice as an accompaniment.
