Soup Recipe with Beef and Barley
Maya ChenSear the Meat: Warm the olive oil in a big saucepan over medium heat. Brown the beef stew meat on both sides after adding it. Lift out of the saucepan and place aside.
Toss in the carrots, celery, and onions in the same skillet and sauté until softened. Cook, stirring occasionally, for five to seven minutes, or until veggies are soft. After one more minute, stir in the garlic.
Mix All of the Ingredients: Put the steak back in the pot. To the pot, combine the barley, beef broth, chopped tomatoes, Worcestershire sauce, bay leaf, thyme, pepper, and salt.
Reduce heat to low and simmer, after boiling. Simmer, covered, for 1.5 to 2 hours, or until barley is cooked and meat is soft.
Wrap up and enjoy! Pull the bay leaf out. Reevaluate the seasoning by tasting. Top with chopped fresh parsley and serve hot.