ep-by-Step Method
1. Brown the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, searing them until browned on all sides. Browning locks in flavor and builds a rich base for the soup. Remove beef and set aside.
2. Sauté the Aromatics
In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and mushrooms, letting them release their natural sweetness.
3. Build the Broth
Return the beef to the pot. Add diced tomatoes, beef broth, barley, thyme, bay leaf, salt, and pepper. Bring everything to a boil, then reduce heat to low. Cover and let it simmer gently for about 1 to 1.5 hours, until the beef is tender and the barley is plump.
4. Add the Finishing Touches
About 10 minutes before serving, stir in green beans or peas. This keeps them bright and fresh-tasting. Adjust seasoning if needed.
5. Serve & Enjoy
Ladle the soup into bowls, sprinkle with fresh parsley, and serve with crusty bread for dipping.
Tips & Variations
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Make it ahead: The flavors deepen overnight, so this soup tastes even better the next day.
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Vegetarian version: Swap beef for extra mushrooms and use vegetable broth.
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Freezer-friendly: Cool completely before freezing in airtight containers for up to 3 months.
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Slow cooker option: Brown beef first, then transfer everything into the slow cooker and cook on low for 7–8 hours.
