Ingredients:
1 lb beef chuck roast, cut into small cubes
1 cup pearl barley
1 onion, diced
2 cloves of garlic, minced
4 cups beef broth
2 cups water
2 cups diced carrots
1 cup diced celery
1 cup frozen peas
2 bay leaves
1 tsp thyme
Salt and pepper to taste
Instructions:
In a large pot or Dutch oven, brown the beef over medium-high heat. Remove the beef from the pot and set it aside.
In the same pot, sauté the onion and garlic until softened.
Add the barley, beef broth, water, carrots, celery, peas, bay leaves, thyme, salt, and pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat and simmer for about 45 minutes, or until the barley is tender.
Add the browned beef back into the pot and continue to simmer for another 15 minutes, or until the beef is cooked through.
Taste and adjust seasoning as needed.
Serve hot and enjoy!
