Table of Contents


  • 1 lb beef stew meat, cut into small cubes
  • 3 tablespoons olive oil, divided
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • 8 cups beef broth
  • 1 cup pearl barley
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1/2 cup frozen peas (optional)
  • Fresh parsley, chopped for garnish


  1. Brown the Beef:
    • Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef cubes and season with salt and pepper. Cook until the beef is browned on all sides, about 5-7 minutes. Transfer the beef to a plate and set aside.
  2. Sauté the Vegetables:
    • In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add Broth and Barley:
    • Return the browned beef to the pot. Add the beef broth, pearl barley, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the barley and beef are tender.
  4. Final Touches:
    • If using, add the frozen peas in the last 10 minutes of cooking. Season with additional salt and pepper to taste. Remove the bay leaf before serving.
  5. Serve:
    • Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread on the side.

By Admin

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