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Beef and Barley Soup with Roasted Carrots and Potatoes

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Ingredients

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1 pound beef stew meat, cut into bite-sized pieces

2 tablespoons olive oil

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1 medium onion, diced

3 cloves garlic, minced

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2 medium carrots, peeled and chopped

2 medium potatoes, diced

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3/4 cup pearl barley

6 cups beef broth

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1 teaspoon dried thyme

1 teaspoon dried rosemary

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2 bay leaves

Salt and pepper to taste

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Optional: fresh parsley for garnish

Instructions

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Roast the Vegetables:

Preheat your oven to 400°F (200°C).

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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.

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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:

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In the same pot, sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

Add Barley and Broth:

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Stir in the pearl barley, beef broth, thyme, rosemary, and bay leaves. Bring to a boil.

Simmer the Soup:

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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:

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Stir the roasted carrots and potatoes into the soup. Simmer for an additional 5-10 minutes to let the flavors meld.

Serve and Garnish:

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Remove the bay leaves before serving. Ladle the soup into bowls and garnish with fresh parsley, if desired.

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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!

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