This hearty beef and barley soup is a classic comfort food that’s perfect for a chilly day. The rich broth, tender beef, and chewy barley make for a satisfying and satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef chuck roast, cut into 1-inch cubes | 2 pounds |
| Olive oil | 1 tablespoon |
| Onion, chopped | 1 large |
| Carrots, chopped | 2 large |
| Celery, chopped | 2 stalks |
| Garlic cloves, minced | 2 |
| Beef broth | 6 cups |
| Water | 2 cups |
| Barley | 1 cup |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Salt and pepper | To taste |
| Worcestershire sauce | 1 tablespoon |
Instructions:
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
- Sauté Vegetables: Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5-7 minutes.
- Add Broth and Barley: Return beef to the pot. Pour in beef broth, water, barley, thyme, rosemary, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat to low and simmer for 1-1.5 hours, or until beef is tender and barley is cooked.
- Add Worcestershire Sauce: Stir in Worcestershire sauce. Let simmer for a few more minutes to allow flavors to meld.
- Serve: Serve hot and enjoy!
Optional Additions:
- Add a cup of frozen peas or corn for a burst of color and flavor.
- Garnish with chopped fresh parsley.
- Serve with crusty bread.
