Beef and Barley Soup

Ingredients:

• 1 lb (450g) beef stew meat, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 3/4 cup pearl barley
• 6 cups beef broth (or a mix of broth and water)
• 1 cup water (optional, to adjust consistency)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions:

1. Brown the Beef:
   • Heat olive oil in a large pot or Dutch oven over medium-high heat.
   • Season the beef with salt and pepper, then sear it in batches until browned on all sides. Remove and set aside.
2. Sauté Vegetables:
   • In the same pot, add more oil if necessary. Sauté the onion, carrots, and celery until softened (about 5 minutes). Add the garlic and tomato paste, stirring for 1-2 minutes until fragrant.
3. Prepare the Soup Base:
   • Return the beef to the pot. Add the beef broth, water (if using), thyme, bay leaf, and pearl barley. Stir to combine.
4. Simmer:
   • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 1-1.5 hours, stirring occasionally, until the beef is tender and the barley is cooked through.
5. Adjust Seasoning:
   • Taste and adjust with more salt and pepper if needed. If the soup becomes too thick, add a bit more broth or water to reach your desired consistency.
6. Serve:
   • Remove the bay leaf before serving. Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve with crusty bread for a complete meal.

This comforting soup is perfect for cold days and gets better as leftovers since the flavors continue to develop. Enjoy!