Beef-Barley Soup

Beef-Barley Soup (Adapted from CL)

1 1/2 tablespoons canola oil
16 ounces trimmed boneless chuck roast, sliced into 1/2" chunks
1 1/2 cups thinly sliced carrot
1 1/2 cups thinly sliced celery
2/3 cup chopped onion
5 cups beef broth
1 bay leaf
2/3 cup dry pearl barley
salt and fresh ground black pepper

In a Dutch oven, heat oil over medium-high. In two batches, add beef into the pan and cook, turning the pieces as needed, until browned all over - about 4 minutes per batch. Scoop beef out onto a plate and set aside. Stir in carrot, celery and onion - cook until the vegetables have softened, about 6 minutes. Place beef, along with any accumulated juices, back into the pot and add broth and bay leaf.

Bring mixture to a boil - cover, reduce to a simmer and cook, stirring occasionally, until the beef is tender - about 1 1/2 hours. Stir in barley - cover and cook until the barley is tender, about 32 to 38 minutes. Remove from the heat - discard bay leaf and season to taste with salt and fresh ground black pepper.

Makes about 4 servings.

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