INGREDIENTS:
1 tablespoon oil
1 lb beef cut into cubes
1 small onion finely diced
3-4 large carrots peeled and chopped
2 ribs celery chopped
2 teaspoons minced garlic
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
5 cups low sodium beef broth
3/4 cup pearl or pot barley rinsed
3 tablespoons tomato paste
2 bay leaves
fresh parsley
INSTRUCTIONS:
1.In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
2.Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
3.Add garlic, salt, thyme and pepper and cook and stir 1 minute.
4.Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add the beef back in, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
5.Serve with a sprinkle of fresh parsley if desired.
Enjoy!
