Ingredients
1 pound beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 medium potatoes, diced
3/4 cup pearl barley
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
Optional: fresh parsley for garnish
Instructions
Roast the Vegetables:
Preheat your oven to 400°F (200°C).
Toss the chopped carrots and potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Roast for 20-25 minutes, flipping halfway through, until tender and golden brown. Set aside.
Sear the Beef:
Heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat.
Season the beef with salt and pepper, then sear the pieces until browned on all sides. Remove the beef and set aside.
Cook the Aromatics:
In the same pot, sauté the onion and garlic until softened and fragrant, about 3-4 minutes.
Add Barley and Broth:
Stir in the pearl barley, beef broth, thyme, rosemary, and bay leaves. Bring to a boil.
Simmer the Soup:
Return the seared beef to the pot. Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the barley is tender and the beef is cooked through.
Incorporate the Roasted Vegetables:
Stir the roasted carrots and potatoes into the soup. Simmer for an additional 5-10 minutes to let the flavors meld.
Serve and Garnish:
Remove the bay leaves before serving. Ladle the soup into bowls and garnish with fresh parsley, if desired.
Tips for Success
For deeper flavor, deglaze the pot with a splash of red wine after searing the beef and before adding the broth.
Use Yukon Gold potatoes for a creamy texture that holds up well in the soup.
Leftovers store well in the refrigerator for up to 3 days and taste even better the next day!
Enjoy this hearty and satisfying soup that’s perfect for cozy days!