🥣 Beef and Barley Soup with Crusty Bread

Ingredients

For the Soup:

• 2 tbsp olive oil

• 1 ½ lbs beef stew meat (chuck roast, cut into cubes)

• Salt & black pepper, to taste

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 8 cups beef broth

• 1 cup pearl barley (rinsed)

• 2 tbsp tomato paste

• 1 bay leaf

• 1 tsp dried thyme (or 2 tsp fresh)

• 1 tsp dried parsley

• 2 cups mushrooms, sliced (optional, but adds depth)

• 1 cup potatoes, diced (optional, for a heartier version)

For Serving:

• Fresh parsley, chopped

• Crusty bread (baguette, sourdough, or rustic country loaf)

• Butter for spreading

Instructions

1. Brown the Beef

• Heat olive oil in a large soup pot or Dutch oven over medium-high heat.

• Season beef cubes with salt and pepper.

• Sear in batches until browned on all sides (don’t overcrowd). Remove and set aside.

2. Build the Base

• In the same pot, sauté onion, carrots, and celery until softened (5–6 minutes).

• Add garlic and cook for 1 more minute.

• Stir in tomato paste and cook for 2 minutes to deepen the flavor.

3. Simmer the Soup

• Return beef to the pot.

• Add beef broth, barley, bay leaf, thyme, parsley, mushrooms (if using), and potatoes (if using).

• Bring to a boil, then reduce heat and simmer gently for 1 ½ to 2 hours, until beef is tender and barley is cooked through.

4. Finish & Serve

• Remove bay leaf.

• Taste and adjust seasoning with salt and pepper.

• Ladle into bowls, sprinkle with fresh parsley, and serve with warm, buttered crusty bread for dipping.