Beef & Barley Soup

—

## 👩‍🍳 How to Make It

### 1. **Sear the Beef**

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and cook until browned on all sides. Remove and set aside.

### 2. **Sauté the Aromatics**

In the same pot, add onion, garlic, carrots, and celery. Cook for 5–6 minutes, until softened and fragrant.

### 3. **Simmer the Soup**

Return beef to the pot. Add beef broth, barley, thyme, parsley, and any optional flavor enhancers. Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, or until beef is tender and barley is cooked.

### 4. **Adjust & Serve**

Taste and season with salt and pepper. Ladle into bowls and garnish with fresh parsley, if desired.

—

## 🍽️ Serving Suggestions

* Pair with crusty bread or a rustic roll for dipping
* Add a side salad for a balanced, nutritious meal
* Serve in thermoses for a warm on-the-go lunch

—

## 💡 Tips & Variations

* **Slow Cooker:** Sear beef and sauté veggies first, then cook on low for 6–8 hours.
* **Instant Pot:** Use sauté mode for searing and veggies, then pressure cook for 25–30 minutes.
* **Grain swap:** Use farro, brown rice, or quinoa in place of barley if preferred.
* **Vegetable boost:** Toss in peas, spinach, or green beans during the last 10 minutes of cooking.
* **Freezer-friendly:** Let soup cool, then portion and freeze for up to 3 months.

—

## Final Thoughts

**Beef & Barley Soup** is the ultimate cold-weather comfort food — warm, filling, and packed with wholesome ingredients that make every bite satisfying. It’s a timeless recipe you’ll return to again and again, whether you’re feeding a hungry family or just craving something cozy and nourishing.

Make a big batch, settle in with a bowl, and let this classic soup work its magic.

—

Need help turning this into a slow cooker version or making it gluten-free? Just let me know!