A comforting bowl with tender beef, pearl barley, mushrooms, and vegetables simmered in flavorful beef broth.
# What You'll Need:
→ Meats
01 - 1.1 lbs beef stew meat, cut into 1-inch cubes
→ Grains
02 - 1/2 cup pearl barley, rinsed
→ Vegetables
03 - 1 large onion, diced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 medium potato, peeled and diced
09 - 1 can (14 oz) diced tomatoes with juices
→ Broth and Seasonings
10 - 6 cups beef broth
11 - 1 bay leaf
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - Salt and freshly ground black pepper to taste
→ Fats and Oils
15 - 2 tablespoons olive oil
# How-To Steps:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, sliced carrots, and sliced celery. Cook for 4-5 minutes until vegetables begin to soften.
03 - Add sliced mushrooms to the pot and cook for another 3 minutes, stirring occasionally.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Return browned beef to the pot. Add diced potatoes, canned tomatoes with juices, pearl barley, beef broth, bay leaf, dried thyme, and dried parsley. Stir well to combine all ingredients.
06 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to ensure even cooking.
07 - Check barley and beef for tenderness. Simmer uncovered for 15-20 minutes more if needed, until barley is tender and soup reaches desired consistency.
08 - Season with salt and pepper to taste. Remove bay leaf before serving. Ladle into bowls and garnish with fresh parsley if desired.
