Beef Barley Soup

Ingredients

• •2 tablespoons olive oil
• •1.5 lbs beef chuck, cut into 1-inch cubes
• •1 medium onion, diced
• •2 medium carrots, sliced
• •2 stalks celery, chopped
• •6 cups beef broth
• •3/4 cup pearl barley
• •2 cloves garlic, minced
• •1 teaspoon dried thyme
• •2 bay leaves bay leaves
• •1 cup diced tomatoes
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown on all sides in batches, about 8-10 minutes total. Remove and set aside.
2. 2In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5 minutes.
3. 3Return beef to pot and add beef broth, barley, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 45 minutes.
4. 4Stir in diced tomatoes and simmer uncovered for another 15-20 minutes until beef is tender and barley is cooked through.
5. 5Remove bay leaves, season with salt and pepper to taste, and serve hot.

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