• 1 lb beef stew meat, cut into cubes
• 1 cup pearl barley
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 6 cups beef broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 tablespoons olive oil

Prepare the Ingredients

• Wash and dice all vegetables. Cut beef into small, bite-sized cubes. Mince the garlic.

Heat the Pot

• Add olive oil to a large stockpot over medium heat. Wait until oil is warm.

Brown the Beef

• Add beef cubes. Cook until all sides are browned, about 5–6 minutes. Stir occasionally.

Sauté the Vegetables

• Add onions, carrots, celery, and mushrooms. Cook for 4–5 minutes until softened.

Add Garlic and Herbs

• Stir in garlic, thyme, and parsley. Cook for 1 minute until fragrant.

Add Broth and Barley

• Pour in beef broth. Add barley. Stir well to combine everything evenly.

Season the Soup

• Add salt and black pepper. Taste and adjust seasoning as needed.

Simmer the Soup

• Bring the soup to a boil, then reduce heat. Cover and simmer for 50 minutes.

Check the Barley and Beef

• Barley should be tender and beef cooked through. Stir occasionally during cooking.

Serve Hot

• Ladle the soup into bowls. Serve warm with bread or salad.