Instructions:
Brown the Beef:
Heat the olive oil in a large pot or Dutch oven 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. Remove the beef from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes.
Stir in the dried thyme and rosemary, cooking for another minute until fragrant.
Deglaze and Simmer:
Add a bit of the beef broth to the pot to deglaze it, scraping up any browned bits from the bottom.
Return the beef to the pot along with the remaining beef broth and bay leaf. Bring to a boil.
Add Barley and Cook:
Stir in the pearl barley, then reduce the heat to low and simmer, covered, until the barley and beef are tender, about 1 hour.
Adjust Seasonings and Add Peas:
Taste and adjust the seasoning with additional salt and pepper if needed.
If using, add the frozen peas in the last 10 minutes of cooking.
Serve:
Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Tips:
Beef Choices: Chuck roast is ideal for this soup because it becomes very tender when simmered. However, you can use other cuts of stewing beef if preferred.
Barley Type: Pearl barley is great for soups as it cooks relatively quickly and has a pleasant, chewy texture. If you use hulled barley, note that it might take longer to cook.
Vegetable Variations: Feel free to add other vegetables such as diced potatoes, turnips, or mushrooms for added flavor and texture.
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