Tender beef, barley, mushrooms, and vegetables simmered into a hearty, comforting bowl for chilly evenings.
# 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
10 - 1 bay leaf
→ Seasonings
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - Salt and freshly ground black pepper to taste
→ Liquids
14 - 6 cups beef broth
15 - 2 tablespoons olive oil
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 4 to 5 minutes until vegetables begin to soften.
03 - Add sliced mushrooms and cook for 3 minutes, stirring occasionally until they release their moisture.
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, thyme, and parsley. Stir to combine thoroughly.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
07 - Check barley and beef for tenderness. Simmer uncovered for 15 to 20 minutes longer if needed until barley is tender and soup has thickened slightly.
08 - Season with salt and pepper to taste. Remove bay leaf before serving.
09 - Ladle into bowls and serve hot, garnished with fresh parsley if desired.
