Beef Barley Soup

Ingredients

• 2 tbsp vegetable oil
• 1 1/2 lbs beef stew meat, cubed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 3/4 cup pearl barley
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions

1. 1Heat the oil in a large pot over medium-high heat and brown the beef in batches, about 3 to 4 minutes per side, then set aside.
2. 2Add the onion, carrots, and celery to the pot and cook for 5 to 6 minutes until softened, then stir in the garlic and cook for 30 seconds.
3. 3Return the beef to the pot, then add the beef broth, diced tomatoes, bay leaf, and thyme, and bring to a boil.
4. 4Reduce the heat, cover, and simmer for 45 minutes, until the beef begins to turn tender.
5. 5Stir in the barley and continue simmering, covered, for 30 to 35 minutes, until the barley and beef are fully tender.
6. 6Remove the bay leaf, season with salt and pepper to taste, and serve hot.

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