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This Best Ever Beef and Barley Soup

This Best Ever Beef and Barley Soup is hearty, comforting, and loaded with tender chunks of beef, wholesome barley, and fresh vegetables.
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Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon or spatula
  • Cutting board and knife
  • Measuring cups and spoons
  • Ladle for serving

Ingredients
  

  • 1½ pounds beef chuck cubed
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 8 cups beef broth
  • 1 cup pearl barley
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Fresh parsley for garnish (optional)

Instructions
 

  • Heat olive oil in a large pot over medium-high heat. Sear the beef until browned on all sides, then set aside.
  • Add onion, carrots, and celery to the pot, cooking until softened. Add garlic and cook for 1 minute.
  • Return beef to the pot. Add beef broth, barley, bay leaves, and thyme. Bring to a boil.
  • Reduce heat, cover, and simmer for 1½ to 2 hours until beef is tender and barley is cooked.
  • Adjust seasoning, garnish, and serve.