Barley and Beef Soup

Barley and Beef Soup (Adapted from CL)

1 tablespoon canola oil
16 ounces beef chuck steak, trimmed and sliced into 1/2" cubes
1 1/2 cups chopped carrot
1 cup chopped celery
6 garlic cloves, minced
1 cup dry pearl barley
5 cups beef broth
2 cups water
1/2 cup tomato puree
2 bay leaves
salt
fresh ground black pepper

In a large Dutch oven, heat oil over medium. Add beef and brown on all sides - if your pan is on the smaller side, do this in two batches. Scoop out beef and place on a plate. Add onions into the pan and cook, stirring often, until softened, about 4 to 6 minutes. Add beef back in, along with carrots and celery - cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in barley, broth, water, tomato puree and bay leaves - season with salt and fresh ground black pepper. Bring mixture to a boil - cover and reduce to a simmer. Cook until the barley has cooked through, about 40 to 45 minutes. Remove bay leaves and serve.

Makes about 4 to 6 servings.

Just found the recipe? Click here to see where we talked about it!