Instructions:
Brown the Beef:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes and season with salt and pepper. Cook until the beef is browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
Sauté the Vegetables:
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes.
- Stir in the dried thyme and rosemary, cooking for another minute until fragrant.
Deglaze and Simmer:
- Add a bit of the beef broth to the pot to deglaze it, scraping up any browned bits from the bottom.
- Return the beef to the pot along with the remaining beef broth and bay leaf. Bring to a boil.
Add Barley and Cook:
- Stir in the pearl barley, then reduce the heat to low and simmer, covered, until the barley and beef are tender, about 1 hour.
- Adjust Seasonings and Add Peas:
- Taste and adjust the seasoning with additional salt and pepper if needed.
- If using, add the frozen peas in the last 10 minutes of cooking.
Serve:
- Remove the bay leaf and discard.
- Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Tips:
- Beef Choices: Chuck roast is ideal for this soup because it becomes very tender when simmered. However, you can use other cuts of stewing beef if preferred.
- Barley Type: Pearl barley is great for soups as it cooks relatively quickly and has a pleasant, chewy texture. If you use hulled barley, note that it might take longer to cook.
- Vegetable Variations: Feel free to add other vegetables such as diced potatoes, turnips, or mushrooms for added flavor and texture.
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