Sort ingredients
joshdotk
QR Code
Listen
Pdf
1 onion, cut into small pieces.
2 pieces of garlic, finely chopped
2 carrots, cut into small pieces.
2 pieces of celery, cut into small pieces.
1 cup of barley beads
6 cups of beef broth or vegetable broth
1 can of diced tomatoes (14.5 ounces), with the liquid in the can.
1 tablespoon of concentrated tomato sauce
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 leaf from the bay tree
Add salt and pepper according to your preference.
1 tablespoon of Worcestershire sauce
2 cups of fresh spinach or kale, chopped (if desired)
Fresh parsley, finely chopped (to decorate)
Beef stew meat
Warm 2 tablespoons of olive oil in a big pot or Dutch oven on medium-high heat.
Put the pieces of beef stew meat in the pan and cook until they are brown on all sides, which should take around 5-7 minutes.
Take out the meat from the pot and place it to the side.
In the same pot, put the chopped onion, chopped carrots, and chopped celery.
Cook the vegetables in a pan for 5 minutes until they begin to get soft.
Put the chopped garlic in and cook for one more minute.
Add the pearl barley, beef broth, diced tomatoes (with their liquid), tomato paste, thyme, rosemary, bay leaf, salt, and pepper to the mixture.
Put the browned beef back in the pot.
Heat until boiling, then lower the heat and let it cook gently for around 45 minutes to 1 hour, until the barley and beef are soft.
Add Worcestershire sauce for more flavor.
If you are using spinach or kale, put them in the dish during the final 5 minutes of cooking so they can soften.
Take out the bay leaf and pour the soup into bowls.
Sprinkle some fresh parsley on top and savor this delicious and filling beef and barley soup.