Ingredients

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2 lbs kosher beef stew meat (cut into 1-inch cubes)
2 Tbsp olive oil
1 large onion, diced
3 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup pearl barley, rinsed
8 cups beef broth (kosher-certified)
1 can (14.5 oz) diced tomatoes
2 bay leaves
2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp dried thyme
½ tsp ground cumin
2 Tbsp fresh parsley, chopped (for garnish)

Instructions

Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and sear on all sides until browned. Remove and set aside.
Cook vegetables: In the same pot, add onion, carrots, and celery. Cook for 6–7 minutes until softened. Stir in garlic and cook for 1 minute more.
Add barley & seasonings: Stir in barley, smoked paprika, cumin, thyme, salt, and pepper. Let flavors bloom for 1–2 minutes.
Build the soup: Return beef to the pot. Add broth, diced tomatoes, and bay leaves. Stir well.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ – 2 hours, stirring occasionally, until beef is tender and barley is fully cooked.
Finish & serve: Remove bay leaves. Adjust seasoning if needed. Garnish with fresh parsley before serving.

Serving Suggestions

Serve with warm challah or whole-grain bread for a satisfying meal.
Pair with a light green salad to balance this hearty soup.
Freezes well for make-ahead Shabbat meals or weekday lunches.

✨ Chef’s Note:
This beef & barley soup is loaded with protein, fiber, and comfort. It’s the kind of nourishing, soul-warming meal that keeps you full and energized while bringing a taste of tradition to your table.