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Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
In the same pot, add diced onion, celery, and carrots. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
Return beef to the pot. Pour in beef broth and add bay leaves. Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 hours or until beef is tender.
Add rinsed barley to the pot. Continue simmering for another 30-40 minutes until barley is cooked through and soup has thickened.
Season with salt and pepper to taste. Remove bay leaves before serving.
Garnish with fresh parsley.
Serving and storage tips:
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