A comforting and flavorful beef and barley soup, perfect for a cozy meal.
Heat the olive oil in a large soup pot over medium heat.
Ensure the oil is hot but not smoking before adding the beef.
Add the beef to the pot and brown on all sides. Remove and set aside.
Brown the beef in batches to avoid overcrowding the pot.
Add the onion and celery to the pot and sauté until softened.
Stir frequently to prevent sticking.
Add the mushrooms and carrots, cooking for a few minutes.
Cook until the mushrooms release their moisture.
Return the beef to the pot and add the broth, water, and spices. Bring to a boil, then reduce heat and simmer for 45 minutes.
Skim off any foam that forms on the surface.
Add the barley and potatoes, and continue to simmer for another 45 minutes.
Stir occasionally to prevent the barley from sticking.
Stir in the peas and cook until heated through.
Frozen peas cook quickly, so add them at the end.
Mix the cornstarch with water to create a slurry, then stir into the soup to thicken.
Add the slurry gradually while stirring to avoid lumps.
Serve the soup hot, garnished with additional parsley if desired.
Serve with crusty bread for a complete meal.
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