Comforting Beef Vegetable Soup

Ingredients:

• 1 lb (450 g) beef stew meat, cut into bite-sized pieces

• 2 tablespoons olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 medium carrots, peeled and sliced

• 2 stalks celery, sliced

• 2 medium parsnips, peeled and sliced

• 1 cup green beans, trimmed and cut into 1-inch pieces

• 3 medium potatoes, peeled and cubed

• 1/4 cup fresh parsley, chopped

• 1 teaspoon dried thyme

• 1 bay leaf

• 6 cups beef broth (low sodium)

• Salt and black pepper, to taste

• 2 tablespoons Worcestershire sauce (optional for depth of flavor)

• 1/2 cup pearl barley (optional for thickness)

Instructions:

1. Brown the Meat:

   • Heat the olive oil in a large pot over medium-high heat.

   • Add the beef pieces and sear them until nicely browned on all sides, about 5-7 minutes. Remove the beef and set it aside.

2. Sauté Vegetables:

   • In the same pot, add the onion, garlic, carrots, celery, and parsnips. Sauté until the vegetables start to soften, about 5 minutes.

3. Combine Ingredients:

   • Return the browned beef to the pot.

   • Add the green beans, potatoes, parsley, thyme, and bay leaf. Stir to combine.

4. Add Liquids and Simmer:

   • Pour in the beef broth and bring the mixture to a boil.

   • Reduce the heat to low and let simmer, covered, for about 1 hour or until the beef is tender.

   • If using, add the pearl barley after the soup has been simmering for about 30 minutes.

5. Season the Soup:

   • Add Worcestershire sauce (if using), salt, and black pepper to taste. Adjust the seasoning as needed.

6. Final Touches:

   • Continue to simmer the soup until all vegetables and barley (if used) are tender and the flavors have melded, about 30 minutes more.

   • Remove the bay leaf before serving.

7. Serve:

   • Ladle the hot soup into bowls and garnish with additional fresh parsley if desired.

   • Serve with crusty bread or a side salad for a complete meal.

Cooking Tips:

• Slow Cooker Variation: After browning the meat and sautéing the vegetables, transfer everything to a slow cooker and add the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

• Instant Pot Version: Use the sauté function for browning the meat and vegetables, then add the remaining ingredients and cook under high pressure for 35 minutes, followed by a natural release.

This beef vegetable soup is perfect for a chilly day, offering a hearty and healthy meal that warms from the inside out. Enjoy this comforting dish that soothes without the need for tomatoes or peppers!