Instructions
Step 1: Brown the Beef
Heat the olive oil over medium-high heat in a large soup pot or Dutch oven. Add the beef stew meat in batches, making sure not to overcrowd the pot. Brown the beef on all sides, which will take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add a little more olive oil if needed. Add the chopped onion, carrots, and celery, and sauté for 4-5 minutes, or until the vegetables are softened. Add the garlic and sauté for another 1-2 minutes until fragrant.
Step 3: Add the Barley & Broth
Add the rinsed pearl barley to the pot along with the browned beef. Pour in the beef broth and water, stirring to combine. Add the dried thyme, rosemary, bay leaf, and a generous pinch of salt and pepper. Stir everything together, ensuring the barley and beef are well distributed in the broth.
Step 4: Simmer the Soup
Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer, uncovered, for about 1 to 1 ½ hours, or until the beef is tender and the barley is cooked through. Stir occasionally to make sure the barley doesn’t stick to the bottom of the pot.
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