Beef Barley Soup

Ingredients:

2 T Olive Oil or Beef Tallow

1 Medium Onion, diced

4 Medium Carrots. peeled and sliced

4 Celery Stalks, sliced

2 Garlic Cloves, minced

6 C Beef Broth

1 1/2 lbs Beef Stew Meat or 2 C Cooked Beef from bones

1 Bay Leaf

1-2 t Salt, plus more to taste

1/2 t Black Pepper

2/3 C Pearl Barley, uncooked

Directions:

In a large pot over medium heat, brown stew meat in oil (unless using already cooked beef). 

Add onions to pot (add a pinch of salt) and cook until translucent. 

Add carrots, celery and garlic and cook for several more minutes. 

Pour in beef broth. Add bay leaf, salt and pepper. Bring to a boil and then reduce to a simmer. Cook, covered for about 1 1/2 - 2 hours or until beef is tender. (If using already cooked beef add in now and cook until vegetables are tender, about 45 minutes). 

Remove bay leaf. 

Stir in barley and simmer for another 35-45 minutes or until barley reaches desired texture. 

Add salt and pepper, to taste. 

Good served with a thick piece of buttered bread!

Yield: 5 Servings

* Adapted from https://www.skinnytaste.com/beef-barley-soup/