Best Ever Beef Barley Soup

Best Ever Beef Barley Soup
(recipe below)

**Ingredients:**

– 1 lb beef stew meat, cut into small cubes
– 2 tbsp olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 3 carrots, diced
– 2 celery stalks, diced
– 1 cup mushrooms, sliced
– 1 cup barley (pearl barley works well)
– 8 cups beef broth
– 1 can (14.5 oz) diced tomatoes, undrained
– 2 tsp dried thyme
– 1 tsp dried rosemary
– 1 bay leaf
– Salt and pepper to taste
– 2 cups fresh spinach (or kale, optional)
– Fresh parsley, chopped (for garnish, optional)

**Instructions:**

1. **Brown the Beef:**
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef stew meat and season with salt and pepper. Brown the meat on all sides, about 5-7 minutes. Remove the beef and set aside.

2. **Sauté the Vegetables:**
In the same pot, add the chopped onion, garlic, carrots, celery, and mushrooms. Sauté for about 5 minutes until the vegetables are softened.

3. **Add the Remaining Ingredients:**
Return the browned beef to the pot. Stir in the barley, beef broth, diced tomatoes, thyme, rosemary, and bay leaf. Bring to a boil.

4. **Simmer the Soup:**
Reduce the heat to low, cover, and let the soup simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked.

5. **Finish and Serve:**
If using, stir in the fresh spinach (or kale) and cook for an additional 5 minutes until wilted. Remove the bay leaf and taste, adjusting seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley if desired.

**Prep Time:** 15 minutes | **Cook Time:** 2 hours | **Servings:** 6-8

Enjoy this hearty and flavorful Best Ever Beef Barley Soup, perfect for chilly days!