Ingredients:

  • 1 pound (450g) beef chuck, cut into 1-inch cubes
  • 1 tablespoon (15ml) olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup (150g) frozen peas
  • 1 cup (180g) barley
  • 8 cups (1.9L) beef broth
  • 2 cups (480ml) water
  • 1 teaspoon (5g) dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Chop the vegetables and cube the beef.
  2. Heat olive oil in a large pot over medium-high heat. Add beef cubes and sear until browned on all sides. Remove and set aside.
  3. In the same pot, add onions, carrots, and celery. Sauté until softened (about 5 minutes). Stir in minced garlic and cook for 1 minute.
  4. Return beef to the pot. Add barley, beef broth, water, thyme, and bay leaf. Stir to combine.
  5. Bring to a boil, then reduce to a simmer. Cook uncovered for about 1 hour, stirring occasionally.
  6. Stir in frozen peas and simmer for 10 minutes. Season with salt and pepper, remove bay leaf.
  7. Ladle soup into bowls and garnish with fresh parsley if desired.