A comforting and hearty soup perfect for chilly days, featuring tender beef, wholesome barley, and a medley of vegetables.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot before adding the beef to achieve a good sear.
Add the beef and cook until browned on all sides.
Brown the beef in batches if necessary to avoid overcrowding the pot.
Add the garlic and onion, cooking until fragrant and softened.
Stir frequently to prevent the garlic from burning.
Add the carrots, celery, and mushrooms, stirring to combine.
Cut the vegetables into uniform pieces for even cooking.
Pour in the beef broth and add the diced tomatoes, barley, parsley, basil, red pepper flakes, and bay leaf.
Stir well to ensure all ingredients are evenly distributed.
Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
Check the soup occasionally and add water if it becomes too thick.
Season with salt and black pepper to taste before serving.
Taste the soup before adding salt, as the broth may already contain some.
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