Hearty Beef and Barley Soup

**Ingredients:**

– 1 lb (450g) beef stew meat, cut into bite-sized pieces
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 3 carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 cup pearl barley, rinsed
– 6 cups beef broth (preferably low-sodium)
– 1 bay leaf
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)

**Instructions:**

1. **Brown the Beef:**
– In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

2. **Sauté the Vegetables:**
– In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for another minute.

3. **Add the Barley and Broth:**
– Return the browned beef to the pot. Add the rinsed barley, beef broth, bay leaf, and thyme. Stir to combine.

4. **Simmer the Soup:**
– Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked through. Stir occasionally and add more broth or water if needed to reach your desired consistency.

5. **Season and Serve:**
– Remove the bay leaf and season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley.

This beef and barley soup is perfect for a cozy dinner, especially on cold days. Serve it with crusty bread for a complete meal. Enjoy!