Heat oil in a large heavy pot on medium heat. Once oil is hot, add beef, which has been lightly seasoned with salt. Brown meat on all sides (this will take 3-4 minutes). Drain grease from pan.
Add chopped carrots, onion, celery and minced garlic. Stir to combine.
Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to Low. Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours. The long cooking time helps to tenderize the beef. Meat should be tender when done.
Add barley. Stir to combine. Season with ground black pepper. Taste the soup. Add additional salt, if needed. Let soup simmer on low (uncovered) an additional 35-40 minutes, while the barley cooks.
When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious soup into individual bowls, garnish with a bit of dried parsley, and serve!
Beef and Barley Soup
Amount Per Serving (1 1/2 cup serving)
Calories 266Calories from Fat 72
% Daily Value*
Saturated Fat 3g19%
Vitamin A 3085IU62%
Vitamin C 3.3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Beef and Barley Soup https://www.thegratefulgirlcooks.com/beef-barley-soup/