Ingredients:
1 lb beef stew meat, cut into cubes
1 onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
1 cup barley, rinsed
3 cloves garlic, minced
6 cups beef broth
1 bay leaf
1 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil for cooking
Instructions:
Brown the Beef: In a large pot, heat olive oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened. Add the minced garlic and cook for another 1 minute.
Add Broth and Barley: Return the beef to the pot and add the beef broth, barley, bay leaf, and thyme. Stir to combine.
Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let the soup simmer for about 1-1.5 hours, or until the beef is tender and the barley is cooked through.
Season: Season with salt and pepper to taste. Remove the bay leaf before serving.
Serve: Ladle the soup into bowls and serve hot, enjoying this comforting meal!