Ingredients:
– 1 1/2 pounds beef chuck, cut into small cubes
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 3 carrots, diced
– 2 celery stalks, diced
– 1 cup pearl barley
– 8 cups beef broth
– 1 can (14.5 ounces) diced tomatoes, undrained
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 2 bay leaves
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Directions:
1. Heat olive oil in a large pot, brown beef cubes, set aside.
2. Sauté onion, garlic, carrots, and celery.
3. Stir in tomato paste, add barley, broth, tomatoes, herbs, salt, pepper, and beef.
4. Boil, then simmer covered for 1 1/2 hours.
5. Remove bay leaves, garnish with parsley.
Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours | Servings: 6