Hearty Beef and Barley Soup: A Comforting Classic

Ingredients

• 1 pound beef chuck, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 cup pearl barley, rinsed
• 8 cups beef broth
• 14.5 oz diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 leaf bay leaf
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 2 cups fresh spinach or kale, roughly chopped
• 1 Prise fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and season with salt and pepper. Sear the beef for about 5-7 minutes until browned on all sides. Remove the beef with a slotted spoon and set aside.
2. In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
3. Return the browned beef back to the pot. Add the rinsed pearl barley, beef broth, diced tomatoes, thyme, rosemary, and bay leaf. Stir to combine all the ingredients.
4. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked.
5. In the last 5 minutes of cooking, stir in the chopped spinach or kale. Taste the soup and adjust seasoning with additional salt and pepper if needed.
6. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley. Enjoy your hearty bowl of beef and barley soup!