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## **Instructions**
### **1. Brown the Beef**
– Heat **olive oil** in a large pot or Dutch oven over medium-high heat.
– Season the **beef cubes** with salt and pepper, then brown them in batches (about 3-4 minutes per side). Remove and set aside.
### **2. Sauté the Vegetables**
– In the same pot, add **onion, carrots, and celery**. Cook for 5 minutes until softened.
– Stir in **garlic** and cook for another 30 seconds until fragrant.
### **3. Simmer the Soup**
– Return the beef to the pot. Add **beef broth, diced tomatoes, barley, bay leaves, thyme, and rosemary**.
– Bring to a boil, then reduce heat to low, cover, and simmer for **45-60 minutes** until the beef is tender and barley is cooked.
### **4. Adjust Seasoning & Serve**
– Stir in **peas** (if using) and cook for another 5 minutes.
– Remove **bay leaves**, adjust **salt and pepper** to taste, and garnish with **fresh parsley**.
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## **Tips for the Best Beef Barley Soup**
✅ **For extra flavor**, sear the beef well before adding broth.
✅ **Short on time?** Use quick-cooking barley or pre-cooked beef.
✅ **Make it ahead**—this soup tastes even better the next day!
✅ **Freeze leftovers** in airtight containers for up to 3 months.
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## **Why You’ll Love This Soup**
✔ **Nutritious & Filling** – Packed with protein, fiber, and veggies.
✔ **Budget-Friendly** – Uses simple, affordable ingredients.
✔ **Versatile** – Swap beef for mushrooms for a vegetarian version.
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### **Final Thoughts**
This **Beef Barley Soup** is the ultimate comfort food—warm, hearty, and full of rich flavors. Serve it with crusty bread or a side salad for a complete meal.
Give it a try, and let us know how it turns out in the comments! **Happy cooking!** �🔥
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Would you like any modifications, such as a slow cooker version or additional variations? 😊
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