Categories: Beef, Main Dish, Soup
Ingredients
- 4 teaspoons olive oil
- 3/4 lb beef stew meat, cut into 1/2 inch pieces
- 1/4 teaspoon salt, plus more to taste
- fresh ground black pepper
- 1 medium yellow onion, diced (about 1 1/2 c.)
- 8 ounces button mushrooms, coarsely chopped
- 2 medium carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1/2 c.)
- 2 garlic cloves, minced (about 2 teaspoons)
- 6 cups low sodium beef broth
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes, with their juices
- 1/2 cup hulled barley or 1/2 cup pearl barley
- 1 tablespoon coarsely chopped fresh thyme (or 1 t. dried)
- 1/4 cup chopped fresh flat-leaf parsley
Directions
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In a big soup pot, heat 2 teaspoons oil over med-high heat.
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Sprinkle the meat with the salt and pepper.
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Add meat to the pot and brown on all sides, about 5 minutes total.
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Transfer the meat to a paper towel-lined plate and set aside.
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Add the remaining 2 teaspoons oil to the pot; add in the onion and mushrooms; cook over med-high heat, stirring, until softened, about 5 minutes.
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Add the carrots, celery, and garlic and cook for 5 minutes more, stirring occasionally.
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Add the broth, tomatoes, browned meat, barley, and thyme and bring to a boil.
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Decrease heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 50 minutes.
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Taste and season with salt and pepper.
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Ladle into soup bowls and garnish each serving with a sprinkling of parsley.