- 1 pound beef chuck, cut into cubes
- 1 cup pearl barley
- 4 cups beef broth
- 2 cups water
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Add garlic and beef cubes; brown all sides of the meat.
- Stir in pearl barley, beef broth, water, thyme, and bay leaves. Bring to a boil.
- Reduce heat, cover, and simmer for about 1.5 to 2 hours until the beef is tender and barley is cooked.
- Season with salt and pepper. Remove bay leaves before serving.
Notes
- For added flavor, try using homemade beef broth.
- This soup can also be made in a slow cooker for a convenient meal.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None