Ingredients:
1 lb beef stew meat, cut into bite-sized pieces
1 cup pearl barley
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups beef broth
2 cups water
1 tsp garlic, minced
1 bay leaf
1 tsp dried thyme
Salt and pepper, to taste
Fresh parsley, chopped for garnish
Instructions:
Brown the Beef:
In a large pot, heat a bit of oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the beef and set it aside.
Cook the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for another minute.
Simmer the Soup:
Return the browned beef to the pot. Add the beef broth, water, pearl barley, bay leaf, and dried thyme. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the beef is tender and the barley is cooked.
Finish and Serve:
Remove the bay leaf. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.