Ingredients
Ingredients
- 2 tbsp oil
- 2 lb beef, cut into cubes
- 8 oz mushrooms, chopped
- 1 large carrot, chopped
- 1 yellow onion, diced
- 3 bay leaves
- 3 garlic cloves, pressed
- 4 cups beef broth
- 1/2 cup barley
- 1 tbsp salt (adjust to taste)
- 1 tsp pepper (adjust to taste)
Instructions
- Brown the beef: In a preheated pot, heat the oil over medium-high heat. Add the beef cubes and brown them well on all sides to seal in the juices and develop flavor.
- Sauté vegetables: Add the diced onion, chopped carrot, and mushrooms to the browned beef. Cook, stirring occasionally, until the vegetables soften and take on a slightly golden color.
- Add seasonings: Stir in salt, pepper, bay leaves, and pressed garlic cloves, mixing well to evenly distribute the flavors throughout the pot.
- Simmer the soup: Pour in the beef broth and bring the mixture to a simmer. Cover the pot with a lid and let everything simmer on medium heat for 45 minutes to meld the flavors and tenderize the beef.
- Cook the barley: Add the barley to the pot, stirring well. Continue cooking for an additional 20 minutes or until the barley is fully cooked and tender.
- Serve: Remove the bay leaves and ladle the hot soup into bowls. Serve immediately for a warm, nourishing meal.
Notes
- Adjust salt and pepper according to taste preference.
- For a thicker soup, slightly reduce the amount of beef broth or cook uncovered during barley cooking.
- Barley can be substituted with pearl barley for a softer texture.
- This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
