A hearty and comforting beef barley soup filled with tender beef, vegetables, and chewy barley in a flavorful broth.

– 1 pound stewing beef

– 1 teaspoon salt (or to taste)

– 1 teaspoon pepper (or to taste)

– 1/2 cup all-purpose flour

– 2 tablespoons olive oil (or more if needed)

– 1 large onion, chopped

– 1 large carrot, peeled and chopped

– 2 stalks celery, cleaned and chopped

– 3 cloves garlic, minced

– 1 tablespoon fresh oregano, chopped (or 1 tsp dried oregano)

– 3 tablespoons tomato paste

– 4 cups beef broth (low sodium)

– 3 cups water

– 3/4 cup barley (pearl barley)

– 1 tablespoon fresh parsley, chopped

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1. In a bowl, combine flour, salt, and pepper. Dredge the beef in the seasoned flour.

2. In a large pot, heat olive oil over medium-high heat. Brown the beef in batches, then remove and set aside.

3. Add onion, carrot, celery, garlic, and oregano to the pot. Cook until vegetables are softened.

4. Stir in tomato paste, beef broth, water, and barley. Bring to a boil, then reduce heat and simmer until beef is tender.

5. Stir in parsley and season with additional salt and pepper if needed. Serve hot.

– For a thicker soup, you can add more flour to the beef when dredging.

– Feel free to add other vegetables like potatoes or peas for extra flavor and nutrients.