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Hearty Beef and Barley Soup is a time-honored dish that evokes warmth and comfort, making it a staple in many households, especially during the colder months. This nourishing soup is rich in flavor and texture, combining tender chunks of beef, wholesome barley, and a medley of vegetables that come together to create a meal that is both satisfying and healthy. With every spoonful, you're transported to a cozy kitchen where aromas of simmering beef and fresh herbs fill the air—perfect for family gatherings, cold evenings, or simply when you’re in need of a comforting bowl of goodness.

Beef and Barley Soup

Warm up your evenings with a delicious bowl of Hearty Beef and Barley Soup! This comforting classic combines tender beef, wholesome barley, and a medley of fresh vegetables, creating a nutritious and satisfying meal perfect for cooler months. Packed with protein and fiber, it's not just a hearty dish but also a heart-healthy choice. Enjoy the robust flavors and cozy aromas that make this soup an ultimate comfort food. #BeefAndBarleySoup #ComfortFood #HealthySoup #MealPrep #SoupRecipe #NutritiousDinner
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Ingredients
  

1 lb beef chuck, cut into 1-inch cubes

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, chopped

2 celery stalks, chopped

1 cup mushrooms, sliced

1 cup pearl barley

8 cups beef broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and black pepper to taste

1 cup frozen peas (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.

    In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes or until the vegetables begin to soften.

      Add the sliced mushrooms and cook for an additional 3 minutes, stirring frequently.

        Return the browned beef to the pot. Stir in the pearl barley, beef broth, dried thyme, rosemary, bay leaves, salt, and pepper. Bring the mixture to a boil.

          Reduce the heat to low and cover the pot, allowing the soup to simmer for about 1 hour, or until the beef and barley are tender.

            If using, stir in the frozen peas during the last 5 minutes of cooking. Taste and adjust seasoning if necessary.

              Remove the bay leaves before serving and garnish with chopped fresh parsley.

                Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 6-8